- Level: Easy
- Total: 2 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 915
- Total Fat
- 36 g
- Saturated Fat
- 17 g
- Carbohydrates
- 142 g
- Dietary Fiber
- 4 g
- Sugar
- 112 g
- Protein
- 13 g
- Cholesterol
- 241 mg
- Sodium
- 544 mg
- Level: Easy
- Total: 2 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 915
- Total Fat
- 36 g
- Saturated Fat
- 17 g
- Carbohydrates
- 142 g
- Dietary Fiber
- 4 g
- Sugar
- 112 g
- Protein
- 13 g
- Cholesterol
- 241 mg
- Sodium
- 544 mg
Ingredients
Crumb Base:
Pudding:
Serving:
Directions
- For the crumb base: Add the cookies and melted butter to a food processor and pulverize. Divide among 6 martini glasses.
- For the pudding: Stir together the sugar, cornstarch and salt in a medium saucepan. Add the milk and egg yolks and whisk to combine. Add the thyme and lemon zest and heat over medium heat, stirring, until the mixture barely comes to a boil. Simmer gently until it’s thickened like custard, 6 to 8 minutes. Remove the pan from the heat and stir in the butter. Divide the pudding among the glasses over the base and chill for at least 2 hours.
- For serving: Top each pudding with mounds of whipped cream, then add a handful of blueberries and some mint to each one.
