John Myers
Lemon Pudding with Caramel Sauce
The perfect lemon pudding with caramel sauce recipe with a picture and simple step-by-step instructions.
For the caramel sauce:
- 1 tsp Grated zest of an organic lemon
- 1 Egg yolk size M
- 5 Tbsp (0 ml) Milk
- 1 Tbsp (heaped) Food starch
- 1 Protein
- 30 g Sugar
- 4 tbsp Lemon juice
- Bring the milk with lemon zest to the boil. Whisk the egg yolks with the rest of the milk and cornstarch until smooth and pour over the hot milk, stirring constantly. Keep stirring and cooking until everything thickens. Put the pudding in a bowl, place cling film on the surface of the pudding and let it cool.
- Beat the egg white with a pinch of salt until stiff and fold loosely into the pudding. Add lemon juice and stir in. Divide the pudding between two dessert bowls or glasses and refrigerate.
- For the caramel sauce, melt 30 g sugar over a mild heat while stirring and let caramelize until golden yellow. Carefully pour in lemon juice and stir in. Drizzle on the cold pudding and serve.
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