Lemon pudding & vanilla whipped cream

Posted By on Jul 30, 2013 | 0 comments

lemon pudding


For the pudding
3/4 cup sugar
1/4 cup cornflour
2-1/2 cups full cream milk
3 large egg yolks
1/4 teaspoon salt
1 teaspoon lemon zest
1/2 cup lemon juice
2 tablespoons unsalted butter, cut into cubes (+-30 grams)

For the whipped cream
1 cup cream
1/3 cup icing sugar
1 teaspoon vanilla essence

In a saucepan off the heat, whisk together the sugar, cornflour, milk, egg yolks, salt, zest and lemon juice until well combined. Add the butter and place on the stove over a medium-high heat. Stir continually until thickened (about 8 minutes). Pour into individual serving bowls and chill until set (about 3 hours).

Once the pudding has set, make the whipped cream. Add the cream, icing sugar and vanilla essence into a bowl and mix with an electric mixer on high until soft peaks form. Spoon the whipped cream between all the bowls. Chill until ready to serve.

Serves about 4-6.

Recipe found here.

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