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Daniela

Daniela De Tagle

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Recipe of Lemon Pudding with Raspberries
Recipe

Lemon Pudding with Raspberries

10 mins
Low
16
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This rich dessert is one of my favorites. It is a fresh lemon pudding with a touch of fruit.
Learn more about Daniela De Tagle

Ingredients

4 portions
  • 2 1/2 cups milk
  • 3/4 cups sugar
  • 1/4 cups cornstarch
  • 3 egg yolks, whipped
  • 2 tablespoons lemon peel
  • 1/2 cups lemon juice
  • 2 tablespoons unsalted butter
  • 2 cups raspberry

Preparation

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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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