Lemon desserts: Often overlooked but always a refreshing, just-right finish. This pudding, made silky with whole milk, is tangy and comforting all at once.
- 2 cups whole milk
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons lemon zest
- Pinch salt
- 1/2 cup fresh lemon juice
- 1/4 cup (4 tablespoons) unsalted butter, room temperature
- Whipped cream
Off heat, whisk milk, sugar, brown sugar and cornstarch in a medium saucepan until smooth. Whisk in the egg yolks, lemon zest and salt. Cook at medium heat for about 10 minutes, whisking constantly until thickened and the whisk leaves a trail in the pudding.
Remove the pan from the heat. Add lemon juice and butter, stir. Carefully pour pudding into four individual dishes. Let pudding cool to room temperature. Refrigerate until set and nicely chilled.
Serve with whipped cream. Serves 4.