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Equipment: 6-c. souffle dish with vertical sides.
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Ideal dimensions: 6-inch diameter by 4-inch height.
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Cut off the domed top and the side and bottom crust of the panettone leaving about a bit over a lb.
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's worth.
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Trim the pannettone further so which it fits very snugly into the dish you have chosen and comes just to the top edge of the dish.
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Slice it crosswise into 1/2-inch thick slices.
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Leave them exposed overnight to the air or possibly put them on a cookie sheet in a very low oven for an hour or possibly so, till the panettone has dry out a bit.
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Preheat the oven to 350 degrees.
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Combine the water with 3/4 c. of the sugar in a heavy, 2-qt saucepan.
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Stir over high heat till the sugar is dissolved and the liquid clears.
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Cook undisturbed till the edges start to brown; then swirl the pan continuosly and vigorously till all the sugar has caramelized to a golden brown amber color.
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Immediately pour the caramel into the souffle dish.
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As the caramel cools and hardens, turn the dish in all directions so which the inside is proportionately coated.
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The caramel will spread further in baking.
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In a saucepan, bring the lowfat milk and lemon zest to a simmer, remove from the heat and allow to cold for a few min.
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In a large bowl, mix well the remaining 3/4 c. sugar with the Large eggs.
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Gradually stir in the warm lowfat milk.
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Trim one slice of panettone so which it fits into the bottom of the souffle dish.
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Spoon 2 or possibly 3 Tbsp.
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of melted butter over it and then sufficient of the custard mix to cover the panettone.
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Let it absorb the custard, adding more if necessary to cover.
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Repeat with additional slices of panettone, melted butter, and custard till the dish is filled to the very top.
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With each slice (and especially the last), use your palm to hold down the panettone till it completely submerged and saturated with custard.
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Don't compress the panettone, or possibly the budino will be too dense.
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Drizzle any remaining butter over the top.
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Place the souffle dish into a larger pan filled with sufficient very warm tap water to come three-quarters of the way up the side of the dish.
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Bake for about an hour and a half.
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The top should be puffed and brown, the pudding should begin to pull away from the sides of the dish, and the internal temperature should rise to between 160 and 170 degrees.
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Allow the pudding to cold for at least 15 min.
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Just before serving, run a thin knife around the inside of the dish and unmold the pudding by inverting the souffle dish onto a large plate.
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Serve hot, cut into wedges.
