Homemade Lemon Cream Cheese Pudding

Ingredients for 4 servings:

• 250 ml milk
• 25 g cornstarch
• 150 g cream cheese
• 70 g sugar
• 1 lemon(s), organic

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 35 minutes

without pudding powder

In a separate bowl, stir 5-6 tablespoons of the milk with the cornstarch until smooth and the starch has completely dissolved. Pour the remaining milk into a saucepan. Finely grate the zest of the organic lemon, then squeeze out the juice. Mix the lemon zest and lemon juice with the cream cheese and sugar. Heat the milk in a saucepan and stir in the lemon, cream cheese, and sugar mixture. Briefly bring the mixture to a boil. Remove the pan from the heat and stir in the mixed cornstarch. Return the pan to the stovetop and bring to a boil again for about 1 minute while stirring. Rinse 4 glass bowls or pudding molds with cold water and pour the hot pudding mixture into the still-wet bowls. Let cool at room temperature for about 20 minutes until a skin forms, then refrigerate for at least 3 hours. Tip: Serve with fresh fruit or fruit puree. Attention those with a sweet tooth: Do not put the spoon back into the pudding mixture after snacking while it is still not set – enzymes prevent it from setting.