Lemon pudding

Description

Try a delicious, fragrant, evoking a lot of energy recipe. Please accept this dessert as a gift for Tanya - Chudo, with the most sincere wishes of good luck in everything and always.

Ingredients

Sugar

0.66 cup
Brown sugar

2 Tbsp
Corn starch

1 Tbsp
Flour

80 g
Lemon

1 piece
Milk

600 ml
Yolk egg

3 piece
Salt
Cashews

50 g
Pineapple

50 g
Butter
Kumquat

Cooking

Products.

Products continued. Don't be fooled by a jar of canned lemon juice contains the juice of lemon, pictured in the previous step.

With lemon remove the zest.

In a deep heavy-bottomed pan mix sugar, cornstarch, lemon zest and salt. Pour in a little milk, about 100 ml., stir.

Pour the remaining milk, stirring vigorously with a whisk, put it on the stove and heat on medium heat until boiling. Cook one minute and remove from heat.

Break in a bowl three egg yolks with three tablespoons of lemon juice. Pour into the bowl with constant stirring, a hot (60 -70 degrees) milk.

And immediately pour the contents of the bowl to the main portions of milk with sugar and additives. Stir vigorously (with a whisk) to avoid lumps and cook on the stove on low heat until thick (should be like thick cream).

Next, add all the flour and vigorously stir until smooth, continuing to cook another 2 - 3 minutes.

Form for baking grease with butter.

Installed portions molds on a baking sheet, spread hot pudding poured into a pan with water approximately to the level of mid-plates and set in the oven, preheated to 180 degrees. Top cover with a piece of foil. Bake for 20 minutes.

Narezaem large nuts.

After 20 -25 minutes remove foil and sprinkle top with nuts, bake without the foil until just brown nuts.

Take out from the oven and immediately sprinkle the top with brown sugar, it will give the pudding a light caramel note.

When serving, decorate the top with a couple of dried kumquats and small pieces of pineapple.

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