Lemon Pudding with Raspberries
This delicious dessert is one of my favorites. It is a fresh lemon pudding with a touch of fruit.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
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 saucepan, combine the sugar and cornstarch with a whisk.
- Add the milk and continue whisking. Add the egg yolks, lemon zest, and a pinch of salt, and cook over low heat.
- Cook until the mixture begins to thicken and has a pudding-like consistency.
- Remove from heat and stir in the lemon juice and butter. Continue whisking.
- Strain the pudding and place it in 4 deep individual dessert dishes. Allow to cool and then refrigerate for at least 2 hours before serving.
- Before serving, add 1/2 cup of raspberries on top of each pudding.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by