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Lemon Strawberry Pudding




Source of Recipe


Internet


List of Ingredients




2/3 cup sugar
1 tsp. grated lemon rind (no white)
2 Tbs. corn starch
4 egg yolks
1 1/2 cups scalded milk
1/2 cup heavy cream
1 1/3 cups sliced strawberries



Recipe



Mix first three ingredients in a medium saucepan (Heavy non-aluminum is best). Whisk in the egg yolks until very well combined & continue to whisk another 10-15 seconds. Gradually whisk in the hot milk.

Place pan over low-medium heat and cook, whisking slowly but continually, 3-5 minutes until very thick. Turn off the heat and whisk until very smooth. Allow to cool to room temperature - first pressing a piece of plastic wrap directly against hot mixture to prevent a skin from forming.

Meanwhile, whip the heavy cream to soft but distinct peaks and refrigerate until pudding base is room temperature.

Fold the whipped cream into the pudding base and refrigerate until ready to serve.

(The pudding will be soft even when chilled)

To Serve:Press 5 or 6 strawberry slices around the inside perimeter of each of 4 stemmed glasses or goblets as decoration. Divide the pudding between the glassed and top with the remaining strawberries. Serve.

Makes 4 servings