Prepare the Pudding Base: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the milk while whisking constantly to prevent lumps. Cook the mixture over medium heat, stirring frequently, until it thickens and comes to a boil (about 5-7 minutes).
Temper the Eggs: In a separate bowl, whisk the egg yolks lightly. Once the milk mixture is boiling, slowly pour a small amount of the hot liquid into the egg yolks while whisking constantly (this is called tempering). Gradually add the egg mixture back into the saucepan with the rest of the milk mixture, continuing to whisk.
Cook and Stir: Bring the pudding back to a boil over medium heat, stirring constantly for about 2-3 minutes until it thickens further. Be careful not to let it boil too hard, or it could curdle.
Flavor the Pudding: Remove the saucepan from the heat and stir in the fresh lemon juice, lemon zest, butter, and vanilla extract. Continue to stir until the butter has melted and everything is well combined.
Chill: Pour the lemon pudding into individual serving bowls or a large dish. Let it cool to room temperature, then refrigerate for at least 2-3 hours to allow it to fully set and chill.
Serve and Enjoy: Serve the lemon pudding chilled. Optionally, top with whipped cream or fresh fruit for an extra touch.
Serving and Storage Tips:
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