This is the debut of a new series I've concocted, pairing thought and food. These featurettes will be short and (probably) sweet. I hope to schedule them each Monday to set a vibe for the week, but it may end up happening simply when I'm inspired by a complementary thought and recipe.
After all, our motto is "live exuberantly"...
...which includes dessert, bien sûr.
meyer lemon pudding
3/4 c granulated sugar
1/4 c cornstarch
2 1/2 c whole milk
3 extra large egg yolks, lightly beaten
2 tbsp finely grated lemon zest (or 1 tbsp each lemon + orange zests)
1/4 tsp kosher salt
1/2 c freshly squeezed Meyer lemon juice (or 1/4 c each freshly squeezed lemon + orange juice)
2 tbsp unsalted butter, room temperature
1/4 c cornstarch
2 1/2 c whole milk
3 extra large egg yolks, lightly beaten
2 tbsp finely grated lemon zest (or 1 tbsp each lemon + orange zests)
1/4 tsp kosher salt
1/2 c freshly squeezed Meyer lemon juice (or 1/4 c each freshly squeezed lemon + orange juice)
2 tbsp unsalted butter, room temperature
In a medium saucepan, whisk together the sugar and cornstarch. Add the milk, egg yolks, zest, and salt and whisk until smooth. Cook over medium heat, stirring frequently at first and constantly toward the end, until thickened. Remove the pan from the heat and stir in the citrus juice and butter. Place a fine mesh sieve over a large bowl and pour the mixture through the strainer. Divide the mixture into 6 serving dishes and let cool to room temperature. Refrigerate, loosely covered (to avoid a watery pudding) from 3 hours to 3 days. Serve chilled. Optional: lightly sweetened whipped cream.
l i v e e x u b e r a n t l y™
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