French · Dessert
Chilled Lemon Milk Pudding
A silky French-style stirred custard pudding brightened with fresh lemon zest and juice, thickened gently on the stove with cornstarch and egg yolk, then chilled until set in individual pots. Clean, citrus-forward and delicately sweet.
$1
12 minsPrep
8 minsCook
200 minsTotal
MediumLevel
Nutrition per serving
188Calories
5gProtein
6gFat
27.9gCarbs
20.8gSugar
0.2gFiber
246mgSodium
109mgChol
2.9gSat Fat
189mgPotassium
138mgCalcium
0.3mgIron
0.7mcgVitamin B12
4.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Whisk the cornstarch with a small splash of cold milk in a bowl until completely smooth, then set aside.
2
In a saucepan, warm the remaining whole milk with the sugar, lemon zest and salt over medium heat, stirring until the sugar dissolves, until it just begins to steam.
3
Whisk the beaten egg yolk into the cornstarch slurry, then temper by slowly whisking in a few spoonfuls of the warm milk.
4
Pour the tempered yolk mixture back into the saucepan, whisking constantly, and cook over medium-low heat for 3-4 minutes until thickened to a custard that coats the back of a spoon.
5
Remove from heat and stir in the lemon juice and vanilla extract until fully combined and glossy.
6
Strain the pudding through a sieve into two 180ml pots to remove any zest flecks or lumps.
7
Press cling film directly onto the surface of each pudding to prevent a skin forming, then chill in the fridge for at least 3 hours until fully set.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g warmed whole milk
- 1.1 oz30g sugar white
- 0.5 oz14g slurried in a splash of cold milk cornstarch
- 0.2 oz6g zested lemon
- 0.5 oz14g freshly squeezed lemon juice
- 1 1/81 1/8 egg yolks, lightly beaten (18g)
- 0.1 oz3g vanilla extract
- 0 oz1g salt
