Blueberry Lemon Pudding with Whipped Cream Top
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
Scale
Ingredients
For the pudding:
- 1 ½ cups water
- ¼ cup cornstarch
- 2 egg yolks
- 20 ounces frozen blueberries, thawed and well drained
- ½ cup sugar
- 3 tbsp fresh lemon juice
For the whipped cream:
- ½ cup cold heavy cream
- 3 tbsp sugar
For decoration (optional):
- fresh blueberries
Instructions
- Add the thawed blueberries, lemon juice and sugar to a blender and blend until smooth.
- Pour the puree in a large saucepan or pot and bring to a boil over high heat.
- Remove from the heat.
- In a large glass measuring cup add the water, cornstarch and egg yolks and whisk to combine.
- Add 1 cup of hot blueberry puree and whisk to combine.
- Pour the cornstarch blueberry mixture back to pot and whisk vigorously.
- Cook the pudding over medium heat, whisking frequently.
- Bring to a boil then reduce the heat and simmer for 3 minutes.
- Remove from the heat.
- Strain the pudding through a fine mash sieve.
- Lay a piece of plastic wrap over the surface of the pudding to prevent a thick “skin” from forming.
- Refrigerate for minimum 2 hours.
- To make the whipped cream, add the heavy cream and sugar to a bowl and beat until stiff peaks form.
- Serve the pudding in dessert cups toped with whipped cream.
Find it online: https://nurturedhomes.com/blueberry-lemon-pudding