Silky Lemon Pudding

Silky Lemon Pudding
Photo by Scott Phillips


  • Pinch salt
  • 2-¼ cups whole milk
  • Whipped cream and candied violets for garnish (optional)
  • 2 Tbs. lightly packed finely grated lemon zest
  • ¼ cup cornstarch
  • ½ cup granulated sugar
  • 3 Tbs. unsalted butter, at room temperature
  • + 3 more ingredients
    • ½ cup fresh lemon juice
    • 4 large egg yolks
    • ½ cup packed light brown sugar

In a medium saucepan off the heat, whisk together the milk, both sugars, and cornstarch until smooth. Whisk in the egg yolks, lemon zest, and salt. Set over medium heat and cook, whisking frequently at first and constantly toward the end, until thickened and the whisk leaves a very defined trail ...

View full recipe at Fine Cooking


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