Thursday, August 1, 2013
Fresh Meyer Lemon Pudding
... with homemade whipped cream and a dusting of cardamom, of course.
This dessert was a hit with my husband, who craves what he calls "CCR" (cool, crisp refreshingness) after his long bike commutes home.
I found the inspiration here (thank you, Pinterest) but my husband and I both agreed that the homemade whipped cream and the dusting of cardamom took it to a whole new level. Cardamom and citrus... you just can't beat it.
Fresh Meyer Lemon Pudding with Whipped Cream and Cardamom
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups whole milk
3 extra large or 4 regular egg yolks, beaten a big with a fork
1/4 tsp Kosher salt
2 tbsp Meyer lemon zest (took me 2 lemons)*
1/2 cup freshly squeezed Meyer lemon juice (took me 3 lemons, but mine were juicy*
2 tbsp butter, at room temp
1 carton of heavy whipping cream (small - about 2 cups)
1 tsp of vanilla
Powdered sugar to taste
* Okay to substitute in some orange zest and juice if you don't quite have enough
In a medium saucepan, whisk together the sugar and cornstarch. Add the milk, egg yolks, zest, and salt and whisk 'till smooth. Cook over medium heat, stirring frequently at first and constantly toward the end, until it thickens (it will be pretty obvious when it thickens - it gets very thick).
Remove from heat and stir in citrus juice and butter. Pour mixture through a mesh strainer and scrape the sides until only the zest and chunkier parts remain in the strainer; discard. Cover and refrigerate the remainder - in separate ramekins if you want to be fancy - for at least 3 hours, up to 3 days.
For the whipped cream, simply pour the heavy cream into a mixer, add vanilla and powdered sugar to taste, and mix on high until it thickens. Your best bet is using a KitchenAid with the whisk attachment.
Top the pudding with the whipped cream and dust with cardamom. A mint leaf for garnish is great if you can swing it.
As Baby Claire would say, "MMMMmmm!!!!"