Monday, February 28, 2011

Lemon Cream Pudding




"When life hands you melons, you know you're dyslexic."




I feel like the luckiest girl in the world. I have friends in California with the most amazing Meyer lemon tree.  This tree of theirs makes the sweetest juicy lemons I've ever had. When you cut into them they are spilling with juice. My sister and I are always raving about these gems, so I feel super fortunate to have in my possession a large bag of these babies. Thank you Charles and Michelle!



Think creme brulee, only lighter, and smoother, silkier. That's what this pudding is like. There are no eggs in this recipe, but the cream transforms into a perfect pudding texture.

It makes an elegant make ahead springtime dessert, fresh, bright and satisfying.

 It needs so little effort, it's almost embarrassing. Almost.

Meyer lemons are sweeter than traditional lemons. You can use one or the other in this recipe, I don't adjust the sugar either way because with Meyer lemons I just know to expect a sweeter end result.





Lemon Cream Pudding

This needs to be made at least 4 hours ahead, or overnight, so plan accordingly.

2 cups (500 ml) heavy cream
3/4 cup (192 g)  sugar
1/4 cup (60 ml) fresh lemon juice
2 tsp finely grated lemon zest-use a microplane, you need to get the zest very fine

In a medium size saucepan over medium high heat,  place cream and sugar, stir until dissolved. Bring to a boil stirring very frequently. You will need to be standing there monitoring it to make sure it doesn't boil over. Bring it to a boil and boil for 3 minutes, stirring constantly.

Remove from heat and add the lemon juice and zest. Stir and let it sit on the counter for 15-30 minutes. Stir it again, and pour it into ramekins, tea cups, martini glasses etc. Make sure the mixture is cool enough for the vessels you are pouring it into, for example you probably don't want to be pouring boiling hot liquid into a martini glass.

Refrigerate the puddings for 4-5 hours or overnight then serve cold. The pudding will firm up and set up, once cooled.

This makes about 5, 1/2 cup servings.

16 comments:

Amanda said...

Wow, these look so easy and yummy, I am so making this.

Eris said...

do you think this would work as a pie filling?

The Alchemist said...

Eris, good question. Usually when I use a pudding for a pie filling I use less liquid, and more thickening agent. Since this is only liquid, and uses no thickening agent, my only advice is to cook it longer.

I made mascarpone cheese recently and it involves cooking cream to a pretty high heat, and as it gets hotter longer it stiffens up, so if you want to try it I would cook it for maybe 5 minutes instead of 3.

Even as this is I think it would work, it's not very runny.

Let me know if it works if end up trying it.

Eris said...

Thanks =) I thought maybe adding a little bit of gelating could help. Once I saw that it is used to prevent whipped cream from falling apart when used to decorate cakes. But I don't know if it would affect texture.
Oh, I just had a bright though xD I'll just make mini tarts, so I don't have to cut slices and the filling doesn't run while doing it (I'm kind of obsessed with tarts right now xD here it's a picture of my version of your passion fruit bars http://25.media.tumblr.com/tumblr_lhcm1vHKwm1qew7qmo1_500.jpg)

The Alchemist said...

Eris-what a gorgeous photo! I looked at your profile I can't believe you're only 19!

With all of your great ideas it seems like you've been cooking and baking for many years.

I think a tart is a great idea. I think it would be plenty thick for that. Gelatin is a good idea as well, I would just be concerned it might get too thick. Good luck!

Eris said...

I bake since I'm like... 9 years old! no kidding. Obviously my mom helped with the oven part, but I made everything else. There was a Baking club at school and I signed up really little ;) I would love having a blog in wich to show my creations, but I don't like the pictures I take.

The Alchemist said...

Eris-wow, I don't think I've ever known anyone that young to start baking, so by now you're an expert!

I think you should have a blog, if that is your dream. Maybe look into taking better pictures, either take a class at school, or check out a book from the library. I'm always looking into ways myself of taking better photos. Or even just research it online. There is a lot of info online about the subject.

Eris said...

I'm really far of being an expert xD but I love baking and reading recipes, and the science behind the production of baking goods. I think I'll research on the picture subject =)

The Alchemist said...

Eris-Awesome, good luck!

Lisa@BlessedwithGrace said...

This lemon pudding looks wonderful. I just found a similar recipe yesterday and may share it soon for TMTT. You beat me to it. :-) Thank you for sharing it with everyone and for linking up to Tempt My Tummy Tuesday.

Jules: said...

OMG OMG OMG OMG OMG....

OK, enough with the squee--I'm going to try this tomorrow, because we're planning a dinner party-ish sort of thing and this would be a perfect dessert. That, or the death-by-chocolate cake....

Cheryl S. said...

Oh my - that sound wonderful!

roz said...

what a wonderuf lemon recipe! found you today at one of the tuesday foodie hops! now following and hope you can stop by and follow back and join us in my weekend blog recipe hop as well! blessings, roz at la bella vita!

Alison said...

I made this today and YUM. Thanks heaps for this recipe. I am posting a link back to you on my blog.

The Alchemist said...

Alison- Thanks! I'm so glad you enjoyed it!

theoneiknow said...

nomnomy recipes' thanks for them and don't take foto classes your fotos are refreshingly different, not like all the rest :))

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