Saturday, April 19, 2014

Lemon Blueberry Pudding

Finally warm temperatures in the valley for the Easter weekend.  That means it's time for a nice Spring dessert and lemon and blueberries are always a wonderful combination.   

Lemon Blueberry Pudding

In a large saucepan combine ~

3/4 cup sugar
1/4 cup cornstarch

Whisk in ~

2 1/2 cups milk
3 large egg yolks
1 tsp lemon zest
pinch of sea salt

Cook until thick over medium heat.  

Stir in ~

the juice of 2 lemons (approximately 1/2 cup)
2 tbsp butter, softened

Pour into a dish and fold in 1 1/2 cups cleaned and drained blueberries.  Allow to cool to room temperature and then place plastic wrap on top of the mixture so a skin does not form and place in the refrigerator for at least 3 hours before serving.