Yield: Yields about 3-1/3 cups
Taste the pudding while it’s still hot. If it’s too tart for you, whisk in a tablespoon or so of granulated sugar, but remember that chilling mutes flavors.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
tasted really great. I like to use sour orange as substitute for lemon. lemon is hard to find here. I thought I could use it as pie filling but turned out it's too jiggly and I couldn't cut the pie without ruining it. do you have any suggestion? I read somewhere that you can make it set by baking it for 10-15 min but I hate the taste and smell of "burnt" citrus.
Wow what flavor...made it last week and am making it for Easter dinner dessert with a homemade orange butter cookie gently stuck into it.condo222
This is regularly requested by my daughter. It turns out perfect every time - with a silky texture, and just the right amount of lemon.
Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?