Lemon pudding with cream
6 servings
135 minutes
Lemon pudding with cream is a delicate dessert infused with the spirit of British cuisine. Its roots trace back to the traditions of old England, where citrus notes added elegance to sweet dishes. This pudding has a velvety texture and a delightful balance of lemon tartness and soft creamy sweetness. Thanks to the harmonious combination of milk, cream, and egg yolk, it turns out particularly airy. The refreshing lemon aroma makes it an ideal conclusion to a meal, while the delicate whipped cream adds lightness and sophistication. Served chilled, it refreshes pleasantly and offers refined gastronomic pleasure. This dessert is suitable for cozy home evenings as well as festive occasions where you want to delight guests with the refined taste of classic cuisine.
1
In a two-liter pot with a thick bottom, mix sugar, starch, salt, and grated lemon zest. Pour milk and cream into the mixture and stir thoroughly until smooth.
- Sugar: 0.5 glass
- Cornstarch: 2 tablespoons
- Salt: pinch
- Lemon zest: 0.5 teaspoon
- Milk: 1 glass
- Cream 30% fat: 1 glass
2
Place the mixture over medium heat and, constantly whisking, bring to a boil. Slightly reduce the heat and continue whisking, cooking for another 2 minutes.
3
Remove the pot from the heat, add butter, egg yolk, lemon juice, and mix everything thoroughly again.
- Butter: 2 tablespoons
- Egg yolk: 1 piece
- Lemon juice: 0.3 glass
4
Transfer the prepared mixture to a deep dish or ramekins, cover with parchment paper, and refrigerate for 2 hours.
5
Before serving, top the pudding with sweetened whipped cream.
- Whipped cream: 1 glass
