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Lemon Pudding

This Lemon Pudding is easy to make and it's creamy texture and hint of lemon are the perfect combination.

  • Author: Marisa Guerra
  • Prep Time: 2 hours and 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours and 30 minutes
  • Yield: 4-6 servings
  • Category: Dessert

Ingredients

Lemon Pudding

  • 148 grams (3/4 cup) sugar
  • 28 grams (1/4 cup) cornstarch
  • 1/4 tsp salt
  • 570 grams (2 1/2 cups) milk
  • 113 grams (1/2 cup) heavy cream
  • 3 large egg yolks
  • 2 tbsp lemon juice

Whipped Cream

  • 113 grams (1/2 cup) heavy cream
  • 1 tbsp sugar

Instructions

Lemon Pudding

  1. Whisk sugar, cornstarch, and salt together in a saucepan.
  2. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.
  3. Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.
  4. Once the mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.
  5. Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.
  6. Remove the pudding from the heat and whisk in the lemon juice.
  7. Strain pudding through a sieve into a small bowl before transferring it to heat safe dishes. Cover each with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.

Whipped Cream

  1. Once the pudding is ready, combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.
  2. Cover and refrigerate until ready to use and slightly whisk before using if need be.

Assembly

  1. Once pudding is chilled, top each bowl with a dollop of whipped cream.
  2. Enjoy!

Notes

  • Pudding can be made in advance and kept in the fridge with plastic wrap directly covering it for up to 5 days. If making in advance, wait to make the whipped cream until right before you're going to serve the pudding.