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Wednesday, February 29, 2012

Lemon Pudding


There is something so homey and comforting about pudding, isn't there? I, like most kids, grew up eating my fair share of the boxed kind, but in the last few years, I realized how easy it is to make my own. Taking an extra few minutes to make pudding from scratch turns what would be a blah "filler" dessert into something luxurious and creamy.  Pudding recipes mainly start with the same basic concept of making a custard by mixing milk, sugar, and egg yolks and simmering them until they thicken, and then adding your flavoring.  You definitely want to use milk with some fat in it which will help the pudding to thicken-- I like to make mine with whole milk. I've never tried to make pudding with anything else, but I wouldn't try this with skim milk as I imagine it would be quite runny.

I recently had a lot of lemons and milk that I needed to use up and thought that lemon pudding sounded like a great idea-- a nice bright sunshiny dessert in dreary February.  I made this in the middle of the week, and it came together in about 30 minutes (not including the chill time) which makes this a nice weeknight dessert option.  You can serve this with angel food cake or with fresh berries.  I think it would also be nice with some gingersnaps on the side.




Lemon Pudding

Ingredients:
6 large egg yolks
1 1/4 cups sugar
1/3 cup cornstarch
1 tbs. finely grated lemon zest, plus more for garnish (optional)
1/4 tsp. coarse salt
3 1/2 cups milk (use whole milk)
3/4 cup freshly squeezed lemon juice
1 cup heavy cream
2 tbs. powdered sugar

Instructions:
1. In a medium saucepan (off heat), whisk yolks, sugar, cornstarch, lemon zest, salt, and 1/2 cup of the milk until completely smooth; gradually whisk in remaining 3 cups of milk.

2. Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (mixture will thicken when it reaches a simmer). Remove from heat; whisk in lemon juice.

3. Pour mixture through a fine-mesh sieve into a medium bowl.  Divide evenly among serving dishes; refrigerate, uncovered, until chilled about 1 1/2 hours. (To store overnight, cover dishes tightly with plastic once pudding has chilled).

4. To serve, whip cream with 2 tbs. of powdered sugar until soft peaks form.  Spoon over puddings. Garnish with extra lemon zest if desired.

Serves 8

Adapted from marthastewart.com


18 comments:

  1. This recipe looks so lovely I have to share your link on my facebook page.
    www.facebook.com/FrenchWhisk

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  2. This is exactly what one needs in the middle of winter :-) Lemon desserts are my favorite...

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  3. This really does look sweet and comforting. Great post!

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  4. I'm not a big pudding fan, probably because I've never had homemade, from scratch, cooked pudding, but you make this sound so wonderful, I'm going to have to try it!

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  5. Yummy!! Looks delicious! I love lemon pudding!!!

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  6. This sounds great! I agree with you on homemade pudding being so much better than the store bought. Thanks for sharing Ryan!

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  7. Goodness! I sure did have my fair share of boxed pudding too! I seriously thought it was so hard until I actually made it myself and then wondered why my family never did! I absolutely LOVE lemon desserts and pudding so I literally can't stop thinking about this pudding!

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  8. I still have some Meyer lemons left that would be perfect for this pudding. I do agree that there is a vast difference between homemade and boxed! This is a great way to end a meal and your pudding here does have all the amazing qualities I look for. Saving this recipe! Have a great day Ryan.

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  9. Ryan, This is such a lovely pudding! Looks yummy! A little bet of sunshine to brighten these winter days!

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  10. I also grew up with the boxed puddings and it is something I don't think about making now - boxed or by scratch - but, I have always loved the creamy texture of pudding. This sounds like such a quick and easy dessert to make and a great use of that extra fruit. Thanks for the inspiration!

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  11. I LOVE lemon pudding and this sounds and looks so scrumptious!! lovely recipe
    Mary x

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  12. Mmmm lemon custard over angelfood cake. Sounds perfect for my birthday next week!

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  13. Look delicious and definitely a recipe I'm going to save for a Sping brunch.

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  14. Hey Ryan!

    I nominated you for a Liebster award because I love what you do here (and... your lemon pudding looks delish!)

    http://www.unhipsquirrel.com/2012/03/rosemary-roasted-brussels-sprouts.html

    Go here to check out your Liebster :)

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  15. Nice - the healthier, home made version of the instant boxed puddings of my childhood.

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  16. Your pudding looks wonderful. Must try it!

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  17. Lemon - my fav! I think it would due good with blueberries on the side. Keeping this one.

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