Recipe: lime pudding
Jun. 16th, 2015 23:33![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
torquillI found myself with an extra quart of milk, and limes were on sale...
Lime Pudding
[adapted from http://www.marthastewart.com/313999/lemon-pudding]
6 large egg yolks
1 cup sugar
1/3 cup cornstarch
1 tablespoon finely grated lime zest, plus more for garnish (optional)
1/4 teaspoon salt
3 1/2 cups milk
1 cup freshly squeezed lime juice (about 8 regular limes)
In a medium saucepan (off heat), whisk together the cornstarch and sugar, then add the yolks, lime zest, salt, and 1/2 cup of the milk. Whisk until completely smooth; gradually whisk in remaining 3 cups milk.
Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (about 10 minutes). The mixture will start to thicken when it reaches a simmer; begin whisking constantly at that point. Once it is thick enough to retain lines cut through it from the whisk, remove from heat; whisk in lemon juice.
Strain the mixture through a fine-mesh sieve into a medium bowl. Refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover bowl tightly with plastic once pudding has chilled.) Serve sprinkled with extra lime zest, if desired.
This makes a very light and thin pudding; for a thicker consistency, increase the cornstarch to 1/2 cup. You can also substitute cream for some of the milk.
Lime Pudding
[adapted from http://www.marthastewart.com/313999/lemon-pudding]
6 large egg yolks
1 cup sugar
1/3 cup cornstarch
1 tablespoon finely grated lime zest, plus more for garnish (optional)
1/4 teaspoon salt
3 1/2 cups milk
1 cup freshly squeezed lime juice (about 8 regular limes)
In a medium saucepan (off heat), whisk together the cornstarch and sugar, then add the yolks, lime zest, salt, and 1/2 cup of the milk. Whisk until completely smooth; gradually whisk in remaining 3 cups milk.
Place saucepan over medium heat; bring to a gentle simmer, whisking occasionally (about 10 minutes). The mixture will start to thicken when it reaches a simmer; begin whisking constantly at that point. Once it is thick enough to retain lines cut through it from the whisk, remove from heat; whisk in lemon juice.
Strain the mixture through a fine-mesh sieve into a medium bowl. Refrigerate, uncovered, until chilled, about 1 1/2 hours. (To store overnight, cover bowl tightly with plastic once pudding has chilled.) Serve sprinkled with extra lime zest, if desired.
This makes a very light and thin pudding; for a thicker consistency, increase the cornstarch to 1/2 cup. You can also substitute cream for some of the milk.
