Sammy the Seal

Lemon pudding with poached apple slices

In delicious on Sunday, 1 January, 2012 at 20:27

lemon pudding with apple slices 3

First, it should be noted that, before dessert, someone awesome made a dinner of mashed red potatoes and parsnips, whole green beans, and roasted carrots and cherry tomatoes with garlic. So goddamned delicious, I wish I were eating it right now.

And for breakfast? Delicious homemade lemon pudding. I’m aware that it’s a bit gratuitous to display something as simple as pudding, but upon learning how incredibly easy it is to make and how delicious it is, it’s going up. This is a sharing blog, after all.

¾ c sugar
¼ c cornstarch
2 ½ c milk
3 egg yolks, beaten
¼ t salt
juice and zest of one lemon (more or less can be added for desired tanginess, though the recipe, lifted from here, says 1/2 c; being mere T short, I didn’t want to juice another lemon just for that)
2 T butter

In a medium saucepan, whisk together the sugar and cornstarch. Over medium heat, whisk in the milk a cup at a time. After 3-5 minutes, or until the mixture is hot and thickens ever so slightly, take one cup of the hot mixture and slowly whisk it into the yolks to temper them. If the yolks are added directly to the saucepan, the sudden, sharp increase in temperature risks curdling them; tempering them with a portion of the hot mixture in a separate bowl raises the heat of the yolks more gradually. All the while, keep whisking the mixture in the saucepan, as it will start to thicken more noticeably around this time. After whisking the cup of hot mixture into the yolks, pour it all back in the pan, whisking constantly until the pudding has sufficiently thickened. Remove the pan from heat, then add the butter and juice, whisking until combined. I didn’t need to strain out any lumps, as I just whisked any away, though I did have some bits of burned/curdled custard from the bottom of the pan to strain out, as I wasn’t initially vigilant about constant whisking. Finally, after straining, stir in the zest. As it cooled on the counter, I kept whisking every few minutes to keep skin from forming, if you’re averse to that kind of thing. I’m sure it’s delicious warm, though after cooling it at room temperature a bit, it went to the fridge for breakfast for this morning.

I had some leftover poached apple slices from making the tart, which complemented the pudding nicely. Any fruit would be good with it; even without, the pudding is still great on its own. Good for dipping, too. There’s nothing terribly exciting about a bowl of pudding, it’s just that I don’t have any more, so I’m left to stare at the photos longingly.

lemon pudding with apple slices 1

lemon pudding with apple slices 2

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