Best Lemon Curd Pudding Recipes

Vanilla Pudding with Layered Lemon Curd image

Provided by Food Network Kitchen

Categories dessert

Time 2h30m

Yield makes about 2 1/2 cups

Number Of Ingredients 8

2 cups whole milk
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon kosher salt
1 large egg
1 tablespoon unsalted butter
1 tablespoon pure vanilla extract
About 3/4 cup lemon curd

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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LEMON CURD PUDDING image

Yield 6 people

Number Of Ingredients 7

Steps:

Preheat oven to 350 degrees F. Using a bowl, combine the sugar, and salt, flour, and stir well until all flour has disappeared. Slowly add the half-and-half. Add the egg yolks, lemon juice, and grated zest. Gently fold in the beaten egg whites and pour mixture into a buttered 8 by 2-inch square pan. Set the pan inside a larger pan, carefully pour hot water into the larger pan so that it reaches about 1-inch up the sides of the lemon curd pan Be very careful not to get any of the water in the lemon curd pudding. Bake for 34 to 35 minutes or until golden brown. Serve warm or cold.