Lemon Pudding with Raspberries
Daniela De Tagle
This rich dessert is one of my favorites. It is a fresh lemon pudding with a touch of fruit.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 1/2 cups cow's milk
  • 3/4 cups sugar
  • 1/4 cups cornstarch
  • 3 egg yolks, whipped
  • 2 tablespoons lime peels
  • 1/2 cups lime juice
  • 2 tablespoons unsalted butter
  • 2 cups raspberries
Preparation
10 mins
0 mins
Low
  • In a medium-sized pot combine the sugar and cornstarch with a balloon whisk.
  • Add the milk and continue whisking. Add the yolks, lemon peel and a pinch of salt and cook over low heat.
  • Cook until the mixture begins to take the consistency of a pudding and is quite thick.
  • Remove from heat and add lemon juice and butter. Continue beating.
  • Strain the pudding and place in 4 individual deep plates for dessert. Allow them to cool and then refrigerate for at least 2 hours before serving.
  • Before serving, add 1/2 cup of raspberries to each pudding.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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