Silky Lemon Pudding

Silky Lemon Pudding
Photo by Scott Phillips


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

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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