Breastfeeding Friendly Spoonable Lemon Pudding with Vanilla Cream
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Learn more →Ingredients
4 servings
For the lemon pudding
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ½ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp fine salt
- 1 ½ cups lactose-free whole milk
- 3 pasteurized egg yolks
- 2 tbsp unsalted butter, cut into small pieces
For the vanilla cream
- ¾ cup heavy cream
- 1 tbsp powdered sugar
- ½ tsp pure vanilla extract
Instructions
- 1
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until evenly combined. Gradually whisk in the milk until smooth with no dry pockets remaining.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble at the edges, about 7–9 minutes. Once bubbling, continue to whisk and cook for 1 full minute — the pudding should be thick enough to coat the back of a spoon with a clear line when a finger is drawn through.
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