Instructions:
Advertisement: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.
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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.
Advertisement: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.
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After another two or three minutes of cooking, whisking continuously, the pudding should thicken.
Advertisement: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
Advertisement: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!
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