Luscious Lemon Pudding With Summer Berries Recipes
~ LUSCIOUS LEMON PUDDING ~
I grew up eating my grams lemon pie, but to be honest I actually like to eat a warm bowl of just the pudding. I'm not a big meringue lover, so this is how I prefer it, with just a dollop of whipped cream. This recipe is enough for a pie though, should you prefer that. To me a bowl of warm lemon pudding is comfort food! Yum! Gram...
Provided by Cassie *
Categories Other Desserts
Time 10m
Number Of Ingredients 9
Steps:
- 1. In a medium sauce pan, whisk together the sugar, salt and corn starch.
- 2. Into the dry mixture, whisk in the milk, egg yolks and juice. Bring to a boil and then simmer until thickened- About 5 minutes. Stir in butter, extract and zest.
- 3. Pour into a baked pie shell or individual serving dishes as I did. Eat warm with whipped cream or chill. If using for pie, cover pudding with plastic wrap and chill - or add meringue and bake.
LEMON PUDDING BRULEE WITH BLUEBERRIES
Steps:
- In a medium mixing bowl, whisk together the pudding mix and cold milk for 2 minutes. Place in refrigerator for 5 minutes. Count out 12 blueberries and set aside for garnish. Fold remaining berries into the pudding.
- Divide pudding into 4 (8-ounce) heat-proof ramekins. Refrigerate until ready to serve.
- To serve, sprinkle each ramekin of pudding with 1 tablespoon of sugar. Place puddings on sheet pan and put under broiler for 2 to 3 minutes or until sugar has caramelized. (Note: rotate sheet pan under broiler so that sugar caramelizes evenly).
- Garnish each pudding with 3 of the reserved berries.
BERRY SUMMER PUDDING
Got soft white bread? Berries? Good: you're all set to make this dessert, which can brighten even the warmest summer night. The making of this dish takes almost no time, but the pudding has to be refrigerated at least 6 hours or overnight. So make it up in the morning, have some fun in the sun and it will be ready for after dinner. Serve with heavy cream or ice cream.
Provided by Melissa Clark
Categories dessert
Time 6h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- To make the pudding, combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes. Stir in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as needed. Stir in rosewater if using
- Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or a medium-size bowl. Line bottom of pan or bowl with a single layer of bread; cut bread into pieces as necessary to make it fit. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with a layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.
- Run a knife around sides of summer pudding, then turn it over onto a plate to unmold. Serve in slices with cream or ice cream on top.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 1 gram, Carbohydrate 48 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 204 milligrams, Sugar 26 grams, TransFat 0 grams
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- Crack the eggs into a medium bowl and beat well. Add the sugar and lemon juice and whisk until sugar is mostly dissolved. Set aside.
- Fill the bottom of a double boiler pan with an inch of water. Bring to a simmer, then turn the heat down to low. Melt the butter in the top of double boiler. Add the egg mixture and cook, stirring constantly, until smooth and thick enough to coat a metal spoon, about 10 minutes. (If you get any bits of cooked egg, pass the mixture through a fine sieve to remove.) Stir in the lemon zest and pour into a shallow bowl. Chill in the refrigerator until cold.
- Pour the chilled whipping cream into the bowl of an electric mixer and beat until the cream holds firm peaks (when you lift the whisk or beaters out of the bowl, the peak should hold its shape without drooping; if the cream looks grainy, you’ve gone too far and should start over). Be sure the lemon mixture is completely cool; then, using a rubber spatula, gently fold it into the whipped cream.
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