Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Vanilla Pudding with Layered Lemon Curd
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- Level: Easy
- Total: 2 hr 30 min
- Active: 20 min
- Yield: makes about 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 235
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 28 g
- Protein
- 4 g
- Cholesterol
- 75 mg
- Sodium
- 95 mg
Balance rich vanilla custard with tangy lemon curd.
- Level: Easy
- Total: 2 hr 30 min
- Active: 20 min
- Yield: makes about 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 235
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 0 g
- Sugar
- 28 g
- Protein
- 4 g
- Cholesterol
- 75 mg
- Sodium
- 95 mg
Ingredients
Directions
Special equipment:
4 to 6 1/2-cup ramekins or serving glasses- Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
- Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time, to avoid lumps, then whisk in the egg.
- When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth.
- Divide the pudding among 4 to 6 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the lemon curd and topping with some of the lemon curd as well. Cover with plastic wrap and refrigerate until fully set, about 2 hours.
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