Creamy Lemon Pudding Recipe

This recipe details how to create a delightful “Creamy Lemon Pudding,” often referred to as “Cold Custard”. The image displays a generous serving of this smooth, pale yellow dessert in a glass bowl, with a spoonful lifted to reveal its thick, luscious texture and the uniform dusting of a darker powder, likely cinnamon or cocoa, on top. This dessert is a staple in many cuisines, particularly appealing for its refreshing tanginess from the lemon combined with a rich, creamy consistency. It’s a no-bake, chilled pudding, making it an ideal make-ahead dessert for warm weather or when you desire a quick yet impressive sweet treat. The subtle addition of spices (like cinnamon or nutmeg) on top provides a contrasting aroma and a touch of warmth that beautifully balances the bright lemon flavor.

Ingredients:

For the Creamy Lemon Pudding:

• 1 cup (200g) granulated sugar
• ⅓ cup (40g) cornstarch
• ¼ teaspoon salt
• 2 ½ cups (600ml) whole milk (or 2% milk for a slightly lighter texture)
• 3 large egg yolks, lightly beaten
• ¼ cup (60ml) fresh lemon juice (from 1-2 lemons)
• 1 teaspoon lemon zest (from 1 lemon)
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For Garnish (Optional):

• 1-2 teaspoons ground cinnamon, cocoa powder, or nutmeg
• Thin lemon slices or fresh mint sprigs

Equipment:

• Medium heavy-bottomed saucepan
• Whisk
• Rubber spatula
• Fine-mesh sieve (optional, for extra smooth custard)
• Measuring cups and spoons
• Heatproof bowl or serving dish (approximately 6-8 cup capacity)
• Plastic wrap

Instructions:

Part 1: Prepare the Custard Base

1. Combine Dry Ingredients: In a medium heavy-bottomed saucepan, whisk together the granulated sugar, cornstarch, and salt. This helps to distribute the cornstarch evenly and prevent lumps.
2. Gradually Add Milk: Gradually whisk in 2 cups of the whole milk until smooth and no lumps remain. Add the remaining ½ cup of milk to the lightly beaten egg yolks in a separate small bowl, whisking to combine.
3. Cook Custard Base: Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and comes to a gentle boil. It will start to visibly thicken around the edges first. Once it reaches a boil, continue to cook and whisk for 1-2 minutes to ensure the cornstarch is fully cooked out and loses its starchy taste. The mixture will be very thick.
4. Temper Egg Yolks: Reduce the heat to low. Slowly drizzle about half of the hot milk mixture into the egg yolk mixture in the small bowl, whisking constantly. This tempering step slowly brings the temperature of the egg yolks up, preventing them from scrambling when added to the hot mixture.
5. Combine All Ingredients: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture. Increase the heat slightly to medium-low. Cook, whisking constantly, for another 1-2 minutes, until the pudding thickens again to a luscious, creamy consistency. Do not allow it to boil vigorously once the eggs have been added, as this can curdle the custard.
6. Add Lemon and Butter: Remove the saucepan from the heat. Stir in the fresh lemon juice, lemon zest, unsalted butter, and vanilla extract. Stir until the butter is completely melted and incorporated, and the pudding is smooth.
7. Strain (Optional but Recommended): For an extra silky-smooth pudding, you can press the hot pudding through a fine-mesh sieve into your serving bowl or dish. This removes any small lumps or bits of cooked egg.

Part 2: Chill and Serve

1. Pour into Serving Dish: Pour the hot lemon pudding into your chosen heatproof bowl or individual serving dishes.
2. Cover to Prevent Skin: Place plastic wrap directly on the surface of the pudding, pressing it down gently to ensure it touches the entire surface. This prevents a “skin” from forming as the pudding cools.
3. Cool and Chill: Allow the pudding to cool at room temperature for about 30 minutes, then transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, until thoroughly set and cold.
4. Garnish and Serve: Once chilled and set, remove the plastic wrap. If desired, dust the top evenly with ground cinnamon, cocoa powder, or nutmeg using a small sieve. You can also garnish with thin lemon slices or fresh mint sprigs. Serve chilled.

Tips for Success:

• Whisk Constantly: Continuous whisking, especially during the cooking process, is vital to prevent the pudding from scorching on the bottom and to ensure a smooth, lump-free consistency.
• Temper Eggs Properly: Do not rush the tempering process. Slowly adding hot liquid to the egg yolks while whisking prevents them from scrambling.
• Fresh Lemon is Best: Always use freshly squeezed lemon juice and fresh lemon zest for the brightest and most vibrant lemon flavor. Bottled lemon juice can have an artificial taste.
• Adjust Sweetness/Tartness: Taste the pudding mixture after adding the lemon juice and adjust the sugar or lemon juice to your preference. If you prefer it sweeter, add a little more sugar; if you like it more tart, a touch more lemon juice can be added.
• Cornstarch vs. Flour: Cornstarch is preferred over flour for puddings like this as it creates a more translucent, glossy, and silken texture.
• Preventing a Skin: The plastic wrap directly on the surface is a simple yet effective trick to avoid the formation of a rubbery skin on top of the pudding.
• Storage: Store the Creamy Lemon Pudding in an airtight container in the refrigerator for up to 3-4 days. It will continue to thicken slightly as it chills.
• Serving Suggestions: This pudding is delicious on its own, but can also be served with fresh berries, a dollop of whipped cream, or crushed shortbread cookies for added texture.
• Comparison to other desserts: This Creamy Lemon Pudding is a chilled, cooked custard-based dessert, which gives it a distinct texture and flavor profile. It differs from baked custards like Classic Leche Flan (Crème Caramel), which typically involve caramel. It is also different from various cakes, which are baked goods with a cakey crumb structure, such as Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Chocolate Cake, various Pound Cakes (e.g., Caramel Cream Cheese Pound Cake, Pineapple Pecan Cream Cheese Pound Cake, Orange Blender Cake, Peach Cobbler Pound Cake, Strawberry Yogurt Cake), Bundt Cakes (e.g., Blueberry Bundt Cake), Cranberry Cake, Pineapple Coconut Dream Cake, Pineapple Upside Down Cake, Cinnamon Apple Crumb Cake, or Pineapple Upside Down Cupcakes. It is not a cookie, a pie, a cobbler, another type of pudding like Strawberry Banana Pudding or Pineapple Dream, ice cream, fudge, or a pastry (like Mini Cherry Cheese Danish or Vanilla Custard Puff Pastry Squares). This is a sweet dessert, unlike savory dishes such as Crispy Ground Beef Rolls, Southern-Style Cheddar Cheese Quick Bread, Mac and Cheese, Shepherd’s Pie, Braised Oxtail, Pan-Fried Cod with Lemon Butter Sauce, Fish Cutlets, Old Fashioned Salisbury Steak, or Garlic Parmesan Fried Lamb Chops. It is also not a condiment like Lemon Curd, a quick bread like Jamaican Banana Bread, a loaf of bread that requires kneading, a beverage, or a salad.