Lemon Pudding
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Source: https://recipheon.com/en/recipes/desserts/lemon-pudding
About this recipe
This lemon pudding is a light-tasting homemade dessert made with milk, egg yolks, potato starch, and finely grated lemon zest. Lemon balances the sweetness and makes the classic pudding taste fresher without dominating it. Finely grate only the yellow zest, avoiding the white pith so the dessert does not become bitter. Cook briefly over low heat just until thickened, then serve immediately or chill in small bowls.
Ingredients
Servings: 4
500 ml milk
2 egg yolks
2 tablespoons potato starch
zest of 1/2 lemon
2 tablespoons sugar
Steps
In a bowl, combine the cold portion of the milk with the egg yolks, sugar, and potato starch, stirring until smooth. This mixture will later thicken the milk flavored with lemon zest.
Add the lemon zest to the remaining milk—about 350 ml—while heating it for 2–3 minutes, but do not cook it too long or it may become bitter.
Remove any larger pieces of zest remaining in the milk, then pour in the starch mixture, stirring constantly.
Cook the lemon pudding for 1–2 minutes over low heat, until thickened and no longer tasting of raw starch.
Lemon pudding tastes best slightly cooled, when the zest aroma is distinct.
Estimated nutrition
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