Lemon Curdy Pudding Recipes

Steps:

• Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
• Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time, to avoid lumps, then whisk in the egg.
• When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth.
• Divide the pudding among 4 to 6 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the lemon curd and topping with some of the lemon curd as well. Cover with plastic wrap and refrigerate until fully set, about 2 hours.
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Steps:

• Preheat oven at 400 degrees.
• Cream the butter, sugar and lemon zest in a mixing bowl.
• Add egg yolks and flour. Beat inches Then add milk and the lemon juice and mix well.
• Whisk egg whites in a separate bowl until stiff (easier when you have a mixer.).
• Add rest of mixture in the egg whites and mix, but do not overmix.
• Pour inot buttered dish (pyrex or such) and stand dish ina roasting pan 1/3 full of water.
• Bake for 45 minutes, or until top is set and spongy and golden.

Steps:

• Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.
• Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.