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Recipe

Lemon Buttermilk Pudding with Blueberry Whipped Cream

Servings: 6

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.

Ingredients

For the pudding

  • 3/4 cup granulated sugar
  • 3 Tbs. cornstarch
  • 1/2 tsp. kosher salt
  • 1 cup heavy cream
  • 1-1/4 cups buttermilk
  • 1 large egg
  • 2 Tbs. lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1 Tbs. unsalted butter

For the whipped cream

  • 1 cup blueberries, coarsely chopped
  • 3 Tbs. granulated sugar
  • 1 tsp. freshly squeezed lemon juice
  • 1 cup heavy cream
  • 2 Tbs. confectioners’ sugar
  • 1 tsp. pure vanilla extract
  • Fresh blueberries, for garnish
  • Fresh mint leaves, for garnish

Preparation

Make the pudding

In a medium saucepan, whisk together the sugar, cornstarch, and salt, then whisk in the cream and buttermilk. Whisk in the egg, lemon zest, and lemon juice until combined.

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.

Make the whipped cream

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.

Reviews

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Reviews (2 reviews)

  • mmb1776 | 07/01/2021

    After reading the recipe, I tried it the next night for a dinner party with six guests. Absolutely fabulous. I didn't finish my dessert that night so I had it the next night. The salt in the pudding really works well with the sweetness of the whipped cream. Loved the lemon zest texture in the pudding. I might add a bit more next time. This recipe was so easy. It is definitely a keeper. The recipe was requested by the guests.

  • wipiglet56 | 06/20/2021

    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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