THE WASHINGTON POST – A vivid, zesty lemon pudding makes a stunning coda to any meal, however topped with a fast blueberry whipped cream, it turns into a very festive dessert. Make the pudding and the blueberry compote and stash them within the fridge to sit back.
As a result of the pudding should be made a number of hours prematurely of serving, it is a perfect final course to arrange for a cocktail party, so you may focus in your company and luxuriate in their firm. A couple of minutes earlier than it’s time for dessert, make the whipped cream, stir some blueberry compote into it, dollop and serve.
Make Forward: The pudding and the blueberry compote must be ready and refrigerated at the very least 4 hours prematurely of serving.
Storage Notes: The lemon pudding will begin to weep after 24 hours, so it’s best made the day it’s to be served. If it does, stir it and serve; it’s nonetheless scrumptious. The pudding could be refrigerated for as much as two days. The blueberry compote could be refrigerated for as much as two weeks. The whipped cream is finest made proper earlier than serving.
LEMON PUDDING WITH BLUEBERRY WHIPPED CREAM
Energetic time: 40 minutes;
Complete time: 40 minutes, plus 4 hours of chilling time
4 to 6 servings
FOR THE LEMON PUDDING
Two medium lemons
Three-quarter cup granulated sugar
Three tablespoons cornstarch
Half teaspoon kosher salt
Two-and-a-half cups complete milk
Two massive egg yolks, at room temperature
Two tablespoons unsalted butter
FOR THE BLUEBERRY TOPPINGS
One-quarter cup plus one teaspoon
granulated sugar, divided
One-quarter cup water
One cup contemporary blueberries
Three tablespoons contemporary lemon juice
One-quarter teaspoon kosher salt
One cup heavy cream
Make the lemon pudding: Utilizing a rasp grater, finely zest the lemons; it is best to get two to two-and-a-half tablespoons. Juice the lemons to get one-quarter cup of juice and put aside (when you’ve got remaining lemons/juice, reserve for one more use).
In a medium heavy-bottomed pot, mix the lemon zest with the sugar and, together with your fingertips, rub the 2 collectively till aromatic, about 30 seconds. Whisk within the cornstarch and salt, then slowly whisk within the milk.
Set the pot over medium-high warmth and whisk continuously. The combination ought to begin to thicken shortly earlier than boiling. As soon as it does, cook dinner till it’s thick sufficient to coat the again of a spoon, one to 2 minutes, then take away from the warmth.
In a big measuring cup (this makes it simpler to pour into the ramekins later) or medium heatproof bowl with a kitchen towel beneath, whisk the egg yolks simply to interrupt them up. Utilizing a ladle in a single hand and a whisk within the different, slowly drizzle the new milk combination into the eggs, whisking constantly. Step by step incorporate about half of the milk combination, then pour the egg yolk combination into the pot and whisk to mix. Slowly whisk within the lemon juice and butter till the butter is melted, and the combination is uniform.
Utilizing a fine-mesh sieve, pressure the pudding again into the measuring cup, urgent on the solids with a rubber spatula. Evenly divide the pudding amongst 4 eight-ounce ramekins or espresso mugs (every dish ought to get about three-quarter cup of pudding) and canopy every with small saucers. Refrigerate for at the very least 4 hours and as much as sooner or later.
Make the blueberry toppings: Whereas the pudding is chilling, in a small pot over excessive warmth, mix one-quarter cup of sugar with the water and warmth, stirring, till the sugar is dissolved.
Add the blueberries, lemon juice and salt, and convey to a boil. Scale back the warmth to low and simmer the combination, stirring with a heatproof rubber spatula, till the blueberries burst open and the combination thickens to a jelly-like consistency, 5 to seven minutes. Take away from the warmth, let cool for a couple of minutes, then scrape right into a small bowl. Cowl and refrigerate for at the very least 4 hours and as much as sooner or later.
When able to serve, in a medium bowl, utilizing a handheld mixer on medium pace, or with a whisk, whip the heavy cream with the remaining one teaspoon of sugar till delicate peaks type, regularly rising the pace to excessive, about two to 3 minutes for the hand held mixer. When the whisk is lifted from the cream, it ought to type delicate peaks with suggestions that droop over. Pour in half of the blueberry compote, and utilizing a rubber spatula, gently swirl and fold to make blue streaks.
Take away the puddings from the fridge and prime every with a dollop of the blueberry whipped cream, adopted by dollops of the remaining blueberry compote, and serve.
Diet: Per serving (half cup pudding), primarily based on six. Energy: 416; Complete Fats: 23g; Saturated Fats: 14g; Ldl cholesterol: 136mg; Sodium: 202mg; Carbohydrates: 49g; Dietary Fibre: 1g; Sugar: 42g; Protein: 5g