Ingredients
Method
- Prepare the Pan: Grease a 1-quart baking dish or four individual ramekins with butter. Dust lightly with sugar, tapping out excess, to help release the pudding later.
- Heat Dairy: In a medium saucepan over medium heat, combine the milk and heavy cream. Heat until it just begins to simmer (small bubbles around the edges). Do not boil vigorously. Remove from heat.
- Whisk Yolks: In a separate large bowl, whisk the egg yolks with 1/4 cup of the sugar until pale and thickened.
- Temper Eggs: Slowly pour about half of the hot milk mixture into the egg yolks while whisking constantly. This raises the temperature of the eggs gently so they don’t scramble. Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Thicken: Return the saucepan to medium-low heat. Whisk continuously and vigorously for 3-4 minutes until the mixture thickens enough to coat the back of a spoon. You should be able to draw a line through it with your finger that holds its shape. Do not let it boil.
- Finish Base: Remove from heat immediately. Stir in the cornstarch (mixed with the remaining 1/4 cup sugar) until fully dissolved and smooth. Stir in the butter and lemon zest until melted and combined.
- Strain and Set: For a ultra-smooth texture, strain through a fine-mesh sieve into your prepared baking dish or ramekins. This catches any cooked egg bits. Let cool at room temperature for 15 minutes.
- Chill: Refrigerate uncovered for at least 4 hours or overnight until completely set and cold. The surface will form a slight skin, which is desirable for texture contrast.
- Serve: Scoop into bowls. Top with fresh lemon juice right before serving to brighten the flavor.
Nutrition
Notes
The secret is letting the mixture sit uncovered in the fridge; it allows the surface to dry slightly, giving you that perfect contrast against the soft interior. It’s light enough to finish a heavy meal without weighing you down.