The Washington Post

Lemon Pudding With Blueberry Whipped Cream

Lemon Pudding With Blueberry Whipped Cream 4.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Jun 4, 2021

A bright, zesty lemon pudding is made even more festive with a quick blueberry whipped cream. This is an ideal dessert for a dinner party; prepare the whipped cream when you're ready to serve.

You will likely have leftover whipped cream and compote; you can use the extra for additional dolloping on the pudding or elsewhere.

Active time: 40 mins; Total time: 40 mins, plus 4 hours' chilling time

Make Ahead: The pudding and the blueberry compote need to be prepared and refrigerated at least 4 hours in advance of serving.

Storage Notes: The lemon pudding will start to weep after 24 hours, so it is best made the day it's to be served. If it does, stir it and serve; it’s still delicious. The pudding can be refrigerated for up to 2 days. The blueberry compote can be refrigerated for up to 2 weeks. The whipped cream is best made right before serving.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • For the lemon pudding
  • 2 medium lemons (about 8 1/2 ounces/240 grams total)
  • 3/4 cup (150 grams) granulated sugar
  • 3 tablespoons (25 grams) cornstarch
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups (600 milliliters) whole milk
  • 2 large egg yolks, at room temperature
  • 2 tablespoons (30 grams) unsalted butter
  • For the blueberry toppings
  • 1/4 cup (50 grams) plus 1 teaspoon granulated sugar, divided
  • 1/4 cup (60 milliliters) water
  • 1 cup (140 grams) fresh blueberries
  • 3 tablespoons fresh lemon juice (from 1 medium juicy lemon)
  • 1/4 teaspoon kosher salt
  • 1 cup (240 milliliters) heavy cream

Directions

Make the lemon pudding: Using a rasp grater (such as Microplane), finely zest the lemons; you should get 2 to 2 1/2 tablespoons. Juice the lemons to get 1/4 cup (60 milliliters) of juice and set aside (if you have remaining lemons/juice, reserve for another use).

In a medium heavy-bottomed pot, combine the lemon zest with the sugar and, with your fingertips, rub the two together until fragrant, about 30 seconds. Whisk in the cornstarch and salt, then slowly whisk in the milk.

Set the pot over medium-high heat and whisk constantly. The mixture should start to thicken shortly before boiling. Once it does, cook until it is thick enough to coat the back of a spoon, 1 to 2 minutes, then remove from the heat.

In a large measuring cup (this makes it easier to pour into the ramekins later) or medium heatproof bowl with a kitchen towel underneath, whisk the egg yolks just to break them up. Using a ladle in one hand and a whisk in the other, slowly drizzle the hot milk mixture into the eggs, whisking continuously. Gradually incorporate about half of the milk mixture, then pour the egg yolk mixture into the pot and whisk to combine. Slowly whisk in the lemon juice and butter until the butter is melted and the mixture is uniform.

Using a fine-mesh sieve, strain the pudding back into the measuring cup, pressing on the solids with a rubber spatula. Evenly divide the pudding among four 8-ounce ramekins or coffee mugs (each dish should get about 3/4 cup of pudding) and cover each with small saucers. Refrigerate for at least 4 hours and up to 1 day.

Make the blueberry toppings: While the pudding is chilling, in a small pot over high heat, combine 1/4 cup (50 grams) of sugar with the water and heat, stirring, until the sugar is dissolved.

Add the blueberries, lemon juice and salt and bring to a boil. Reduce the heat to low and simmer the mixture, stirring with a heatproof rubber spatula, until the blueberries burst open and the mixture thickens to a jelly-like consistency, 5 to 7 minutes. Remove from the heat, let cool for a few minutes, then scrape into a small bowl. Cover and refrigerate for at least 4 hours and up to 1 day.

When ready to serve, in a medium bowl, using a handheld mixer on medium speed, or with a whisk, whip the heavy cream with the remaining 1 teaspoon of sugar until soft peaks form, gradually increasing the speed to high, about 2 to 3 minutes for the handheld mixer. When the whisk is lifted from the cream, it should form soft peaks with tips that slump over. Pour in half of the blueberry compote, and using a rubber spatula, gently swirl and fold to make blue streaks.

Remove the puddings from the refrigerator and top each with a dollop of the blueberry whipped cream, followed by dollops of the remaining blueberry compote, and serve.

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Recipe Source

From food writer Adam Roberts.

Tested by Olga Massov.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (1/2 cup pudding, 2 tablespoons cream and 1 tablespoon compote) based on 6: 322


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 9g 45%

Cholesterol: 109mg 36%

Sodium: 171mg 7%

Total Carbohydrates: 42g 14%

Dietary Fiber: 1g 4%

Sugar: 36g

Protein: 5g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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