LEMON PUDDING

By BobD

Ingredients

• 4-6 SERVINGS
• The egg yolk added toward the end not only enriches the pudding but also deepens its color.
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 teaspoon grated lemon zest
• 1/4 cup fresh lemon juice, or to taste
• 2 tablespoons unsalted butter, cut into bits
• 1 large egg yolk
• ACCOMPANIMENT: lightly sweetened whipped cream

Preparation

Step 1

Whisk together sugar, cornstarch, and a pinch of salt in a 1 1/2-qt heavy saucepan.

Whisk in milk, cream, and zest until smooth.

Bring to a boil over medium heat, whisking constantly, then boil, whisking constantly, 2 minutes.

Remove from heat and whisk in 1/4 cup lemon juice, butter, and yolk.

Transfer pudding to a bowl.

If desired, stir in more lemon juice to taste.

Chill pudding, its surface covered with parchment paper, until thickened, about 2 hours.

COOKS NOTE: Pudding can be chilled up to 1 day.