Name: Lemon Thyme Pudding
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 4 servings
Ingredients: 18 to 20 lemon sandwich cookies; 3 tablespoons salted butter, melted; 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; 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.

Lemon Thyme Pudding

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