Monday, February 27, 2012
Yummy Creamy Lemon Pudding
2 large eggs
1 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
2 cups buttermilk
1/2 taspoons grated lemon peel
1/3 cup lemon juice
1/4 cup butter
Lightly sweetened whipped cream (optional)
1. In a bowl, whick eggs to blend
2. In a 2 to 3 quart pan, mix sugar, cornstarch and flour. Stir in the buttermilk, then set the mixture over medium heat and stir often until simmering, 10 to 12 minutes. Contiinue simmering, stirring often, 2 minutes longer.
3. Whisk half the buttermilk mixture into the eggs, then add mixture back into pan along with the lemon peel, lemon juice abd butter. Whisk over medium-low heat until pudding reaches 160 on a instant-read thermometer and very thickly coats a spoon, 4 to 6 minutes, do not boil.
4. Spoon pudding into bowls or heatproof glasses. Serve warm or cool with whipped cream if desired.