| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 18 to 20 lemon sandwich cookies
- 3 tablespoons salted butter, melted
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 3 cups whole milk
- 4 large egg yolks, beaten
- 1/2 teaspoon fresh thyme leaves
- 3 lemons, zested
- 2 tablespoons salted butter
- Canned whipped cream, for topping
- 1 cup fresh blueberries
- 1/4 cup fresh mint leaves
Instructions
- For the crumb base: Add the cookies and melted butter to a food processor and pulverize. Divide among 6 martini glasses.
- For the pudding: Stir together the sugar, cornstarch and salt in a medium saucepan. Add the milk and egg yolks and whisk to combine. Add the thyme and lemon zest and heat over medium heat, stirring, until the mixture barely comes to a boil. Simmer gently until it’s thickened like custard, 6 to 8 minutes. Remove the pan from the heat and stir in the butter. Divide the pudding among the glasses over the base and chill for at least 2 hours.
- For serving: Top each pudding with mounds of whipped cream, then add a handful of blueberries and some mint to each one.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 915 |
| Total Fat | 36 g |
| Saturated Fat | 17 g |
| Carbohydrates | 142 g |
| Dietary Fiber | 4 g |
| Sugar | 112 g |
| Protein | 13 g |
| Cholesterol | 241 mg |
| Sodium | 544 mg |
Reviews
Not only was this easy to make, but this was Delicious! I also made homemade lemon whipped cream to top it off along with the blueberries. Yum!
I made this in custard cups just for ease and they turned out really good. I may add a little squeeze of lemon next time just for a bigger lemon taste. This is a good spring dessert.
Delicious!
Very tasty & fairly easy to make! I used dried thyme & fancy Irish coffee cups. I used a layering effect. Don’t press the cookie crumbs down otherwise they will be too hard to get out at the very bottom. Reminded me of creme brûlée!
I made this pudding yesterday exactly as directed and wouldn’t change a thing. It was a wonderful end to a pork loin dinner. It took longer than 20 minutes (more like 40 minutes) due to the time it took for the pudding to come to a boil. The lemon flavor was not too tart and the thyme addition was just right. Definitely going to save this to make again. Thanks, Ree, for a simply, elegant and delicious recipe!
Awesome. Yummy
Looks easy