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Lemon and buttermilk make for a wonderful, uber-tangy combo, and when called for in an easy, creamy, stove-top pudding, this heavenly match has “perfect dessert”—no matter the season—written all over it. The buttermilk cuts the pudding’s sweetness, accentuating its tart lemon flavor, and a dollop of blueberry whipped cream takes this pudding straight over the top. Plus, the individual ramekins will keep in the refrigerator for up to 3 days, making it an ideal dinner party dessert.
在中等锅中，将糖，玉米淀粉和盐搅拌在一起，然后在奶油和酪乳中搅拌。在鸡蛋，柠檬皮和柠檬汁中搅拌直至混合。
Place the saucepan over medium-high heat and whisk constantly until the mixture begins to thicken and bubbles begin popping on the surface, about 5 minutes. Once bubbling, whisk vigorously for 1 minute.
Remove the saucepan from the heat and whisk in the butter. Transfer the pudding to six 4-oz. ramekins. Cover each with plastic wrap and refrigerate until set, about 2 hours.
In a small bowl, combine the chopped blueberries, granulated sugar, and lemon juice, pressing the berries with a wooden spoon to release their juice.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream, confectioners’ sugar, and vanilla on medium-high speed until soft peaks form. Using a spatula, fold in the blueberry mixture. Serve each pudding with a dollop of the blueberry whipped cream and garnish with fresh blueberries and mint leaves.
阅读食谱后，我第二天晚上尝试与六位客人一起参加晚宴。绝对很棒。那天晚上我没有吃甜点，所以第二天晚上我吃了。布丁中的盐确实可以很好地与鲜奶油的甜味配合在一起。喜欢布丁中的柠檬皮质地。下次我可能会添加更多。这个食谱很容易。这绝对是守门员。食谱是由客人要求的。
Made for a dinner party the other night. The guests can’t stop talking about it. Comes together quickly but tastes like you spent all day in the kitchen. Who doesn’t like lemon and blueberries! A perfect summer dessert. I didn’t add the sugar to the whipped cream because I had super sweet blueberries. Plus I like a less sweet dessert.
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