Lemon Pudding
This homemade lemon pudding is smooth, creamy, and full of bright citrus flavor. Made from scratch on the stovetop, it has a rich, silky texture and just the right balance of sweet and tangy.
Servings: 4 servings (about 1 cup each)
Calories: 551kcal
Ingredients
- 2 cups whole milk
- 1 cup (238 g) heavy cream
- ¾ cup (150 g) granulated sugar
- ¼ cup (32 g) cornstarch
- ¼ teaspoon kosher salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons lemon zest
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and salt until smooth and fully combined.
- Place over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 6 to 8 minutes.
- Once thickened, continue cooking for 1 additional minute to fully activate the cornstarch.
- Remove from heat. In a separate bowl, whisk the egg yolks. Slowly ladle about ½ cup of the hot mixture into the yolks, whisking constantly to temper.
- Pour the tempered egg mixture back into the saucepan, whisking continuously.
- Return to low heat and cook for 1 to 2 minutes, stirring constantly, until smooth and thickened.
- Remove from heat and stir in the butter until melted and fully incorporated.
- Add the lemon zest, lemon juice, and vanilla extract. Stir until smooth.
- Strain the pudding through a fine mesh sieve into a clean bowl for the smoothest texture.
- Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until fully chilled and set.
Nutrition
Serving: 1cup | Calories: 551kcal