Recipe for a very creamy lemon pudding

t or skills to make this dessert. It’s a straightforward recipe that even beginners can master.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 3 large egg yolks
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 1 tablespoon lemon zest (optional, for extra zing)
• Whipped cream (for topping, optional)

Instructions:

1. Prepare the Custard Base: In a medium saucepan, combine the milk, heavy cream, and sugar over medium heat. Stir occasionally to dissolve the sugar and prevent the mixture from scorching. Heat the mixture until it’s hot but not boiling.
2. Whisk the Egg Yolks: While the milk and cream mixture is heating, whisk together the egg yolks, cornstarch, and salt in a separate bowl. The cornstarch will help thicken the pudding, giving it that luscious, creamy texture.
3. Temper the Egg Yolks: To prevent the eggs from scrambling, you’ll need to temper them. Once the milk mixture is hot, slowly ladle about 1/2 cup of the warm liquid into the egg yolk mixture, whisking constantly. This will gradually raise the temperature of the eggs without cooking them. Once the eggs are tempered, pour the egg mixture back into the saucepan with the remaining milk and cream mixture.
4. Cook the Pudding: Place the saucepan back on medium heat and cook, whisking constantly, until the pudding thickens. This should take about 5-8 minutes. The pudding will thicken to the consistency of a custard or thick cream. Be patient and continue stirring to avoid lumps.
5. Add Lemon Flavor: Once the pudding has thickened, remove the saucepan from the heat. Stir in the butter, lemon juice, and lemon zest (if using). The butter adds a velvety richness, while the fresh lemon juice infuses the pudding with its tangy, citrusy flavor.
6. Cool the Pudding: Pour the lemon pudding into serving dishes (such as ramekins, bowls, or glasses). To prevent a skin from forming on top, you can either cover the surface of the pudding with plastic wrap, pressing it directly onto the pudding, or simply allow it to cool uncovered. Let the pudding cool at room temperature for about 15-20 minutes, then transfer it to the refrigerator to chill for at least 1 hour, or until fully set.
7. Serve and Enjoy: Once chilled, the lemon pudding is ready to be served. Top each serving with a dollop of freshly whipped cream, a sprinkle of extra lemon zest, or even a few fresh berries for added flavor and color. Enjoy the creamy, tangy goodness!
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Tips for Success:

• Lemon Zest: For an even more intense lemon flavor, make sure to add the lemon zest. It enhances the citrusy aroma and gives an extra depth of flavor to the pudding.
• Adjust the Sweetness: If you prefer a sweeter pudding, feel free to adjust the amount of sugar. Start with the suggested amount and taste the mixture before adding the egg yolks. You can always add more sugar if needed.
• Serving Suggestions: This pudding can be enjoyed on its own, or you can pair it with other desserts like shortbread cookies, lemon cake, or fresh fruit for a complete treat.

Why This Creamy Lemon Pudding Is a Winner:

This lemon pudding recipe is truly the perfect balance of sweet and tart, with a smooth texture that melts in your mouth. It’s incredibly versatile—you can serve it as a standalone dessert or use it as part of a layered parfait, a filling for tarts, or even as an accompaniment to a fruit salad.

If you’re craving something sweet, tangy, and utterly satisfying, this creamy lemon pudding will quickly become your go-to recipe. With minimal ingredients and simple preparation, it’s a dessert that promises to delight everyone at the table! So why not give it a try today? Your taste buds will thank you.