Lemon Thyme Pudding
- Level: Easy
- Total: 2 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 servings
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- Level: Easy
- Total: 2 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 servings
Ingredients
Crumb Base:
18 to 20 lemon sandwich cookies
3 tablespoons salted butter, melted
Pudding:
1 1/2 cups sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
3 cups whole milk
4 large egg yolks, beaten
1/2 teaspoon fresh thyme leaves
3 lemons, zested
2 tablespoons salted butter
Serving:
Canned whipped cream, for topping
1 cup fresh blueberries
1/4 cup fresh mint leaves
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.
