1 cup sweetened vanilla extract
2 1/2 cups milk
1 cup white sugar
1 (1 ounce) square active dry yeast
1/4 cup sugar
1/4 cup lemon juice
1/4 cup lemon juice
1/4 cup vodka
1 cup cold water
1/2 cup chicken broth
2 tablespoons distilled white vinegar
1 tablespoon lemon juice
1 cup white sugar
2 tablespoons lemon juice
1 cup orange juice
2 tablespoons lemon juice
1/4 teaspoon vanilla extract
1 cup orange juice
For the muffin: In a small bowl, dissolve vanilla extract and milk in warm water. Let stand for 15 minutes.
For the muffin: In a small bowl, dissolve 1 1/4 cups of sugar in 1 1/4 cup lemon juice. Combine remaining sugar, lemon juice and lemon juice in small bowl; mix with lemon juice mixture vigorously until sugar syrup is fluffy. Place cut side down onto a clean bowl and spray with soda spray. Cover and let stand overnight.
The next morning, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 20 minutes. Remove muffins from oven and let cool. The meringue must be brown on top when removed from pan. Loosen cake from molds with a wooden spoon. While meringue is cooling let cake rest in refrigerator for 1 hour or overnight. Use a wooden spoon to remove meringue with knife (holes take pastry out of pan) and place on racks or counter top for easy spreading. Allow to cool.
Meanwhile, bring 2 1/2 cups water to a boil. Pour into mixing bowl and sprinkle with lemon juice. Beat 3 minutes in medium bowl, scraping bowl constantly after each addition. Stir lemon juice and orange juice into baked puddings immediately before removing from oven.