Instructions:
mix the cornstarch, sugar, and salt in a medium saucepan and stir to mix.
To make sure it’s smooth, mix in the whole milk gradually.
The ezoic
Stirring continuously, bring the mixture to a mild boil and thicken it, which should take around 5-7 minutes over medium heat in the pot.
Lightly whisk the egg yolks in an other bowl. While whisking, slowly pour in about half a cup of the heated milk mixture to temper the eggs.
Continually whisk the tempered yolks into the remaining milk mixture in the pot.
The ezoic
After another two or three minutes of cooking, whisking continuously, the pudding should thicken.
After taking the pan off the heat, whisk in the lemon zest, butter, and juice until combined and the butter has melted.
Place the pudding in a big bowl or individual plates for serving.
The ezoic
To avoid a skin from developing, cover the pudding’s surface with plastic wrap and freeze it for at least 2 hours, or until it sets.
Chill the lemon pudding before serving; garnish with whipped cream and more zest, if preferred.
Satisfy your sweet tooth with this delicious lemon pudding!
Used to have this thanks to nan every year but never remembered to pen it down. Buzzing that I’ve found something that comes quite close!
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