Lemon Buttermilk Pudding

Posted by Pussycat in Sweets | Leave a comment

Yum

Lemon Pudding0009

Sometimes you don’t want a dessert that’s showy or over the top like my previous dessert Banana Split Pie.  Sometimes you want something more demure yet still delicious.  That’s when you want to make a scratch pudding that will wow your guests and this is the pudding to do just that.  This recipe comes from Food and Wine, often when I get the magazine… yes I still get magazines… I like to hold them in  my hands and leaf through them and carry them around old school… I digress, often when I get the magazines I fine at least one thing that I want to make and this was the dish I opted for this time.

Lemon Pudding0011

 

Most of us know that buttermilk is low in fat and super healthy but don’t let the addition of buttermilk in this dessert fool you into thinking it’s low calorie and ‘light’.  It is decadent and rich, creamy and luscious dessert that will have people thinking you’ve slaved for hours and hours when really it isn’t that difficult.

 

Lemon Pudding1123

Want to make it with other ingredients?  I feel like this dessert can easily be a blank canvas and easily be made your own.

 

Lemon Pudding0004

Lemon Buttermilk Pudding (from Food and Wine)

  • 4 large eggs
  • 6 tablespoons sugar
  • 1 1/2 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups cream
  • 1/2 cup buttermilk
  • finely grated zest of one lemon
  • 1 cup lightly sweetened whipped cream

 

In a heatproof bowl whisk the eggs, sugar, cornstarch and salt.  In a saucepan combine the buttermilk and heavy cream and bring to a simmer. Keep whisking it and once simmering slowly drizzle it into the bowl with the egg/sugar/cornstarch mixture, continue whisking while you do this.  Once you have all the hot mixture incorporated into the egg mixture pour it all back into the saucepan over medium heat cook until it’s thick while constantly whisking to ensure it doesn’t burn.  Once done allow to cool slightly and then press plastic wrap directly onto the surface of the pudding and bring to room temperature. Placing the plastic wrap directly onto the surface of the pudding keeps it from forming a thick skin as it cools. Allow to cool in the refrigerator for 2-3 hours or overnight.

To serve swirl the whipped cream into the mixture and top with your favourite berries and serve.

Leave a Reply