Enjoy a taste of summer in every spoonful of this Italian lemon pudding
Here is a light, creamy, and tangy desserts, then I'm sure you're going to love as much as I do.
This luscious Italian lemon pudding is a perfect after-school snack or an afternoon refreshing treat, especially during the warm summer months.
This easy-to-make dessert combines the zesty flavor of lemons with the rich, smooth texture of a custard, making it a refreshing and satisfying choice for hot days.
Plus, this recipe is gluten-free since it uses cornstarch instead of all-purpose flour. You can even substitute the cornstarch with other starches like potato starch to suit your preferences.
Here are the few simple steps to make this Italian pudding (full recipe card below!)
- Infuse the Milk and Cream: In a small saucepan, combine the heavy cream, milk, and the lemon peel. Warm the mixture until it is hot and almost boiling, allowing the lemon peel to infuse the liquid with its citrusy aroma.
- Prepare the Egg Mixture: In a separate saucepan, whisk together the eggs, sugar, and cornstarch until the mixture is light in color and smooth. This step ensures a silky texture for your budino. Gradually whisk in the lemon juice.
- Combine and Cook: Slowly add the warm milk mixture to the egg mixture, a little at a time, whisking constantly to prevent the eggs from curdling. Place the saucepan over medium-low heat and cook, whisking continuously until the mixture begins to bubble and thicken. Continue to cook for another 1-2 minutes to achieve the desired consistency.
- Chill and Serve: Pour the mixture into 4 to 6 small serving glasses. You can use 6 or 7 oz glasses and divide the pudding to your desired serving size. Here are the one I use: AMAZON LINK. Let them cool to room temperature before refrigerating for at least an hour. Serve your Italian Lemon Budino with a generous dollop of whipped cream.
Here are a few things to keep in mind when making this recipe:
- Fresh Ingredients: Use fresh lemons for both the juice and peel. The vibrant flavor of fresh lemon juice cannot be matched by bottled alternatives.
- Gradual Heating: When warming the milk and cream mixture, do it slowly. This helps to infuse the flavors better and prevents scorching.
- Constant Whisking: Whisk continuously when combining and cooking the mixtures to ensure a smooth, lump-free pudding. This is crucial for achieving the perfect texture.
- Chill Time: Allowing the budino to chill thoroughly in the refrigerator not only enhances the flavors but also ensures the dessert sets properly.
- Presentation: For a touch of elegance, garnish your budino with a twist of lemon peel or a sprinkle of lemon zest in addition to the whipped cream.
Other Italian dessert recipes you might like:
PRINTABLE RECIPE CARD: Italian Lemon Budino (Pudding)
Italian Lemon Budino (Pudding)
Yield: 4-6
Prep time: 15 MinCook time: 5 MinInactive time: 1 HourTotal time: 1 H & 20 M
Enjoy a taste of summer in every spoonful of this Italian lemon pudding
Ingredients
- 1 1/2 cups (360 ml) heavy cream
- 1/2 cup (120 ml) milk
- 1/2 lemon, peel cut in one piece
- 2 large eggs
- 1/2 cup (100 g) sugar
- 1/4 cup (40 g) corn starch
- 2 large lemons, juice about 1/2 cup (120 ml)
- whipped cream, for serving
Instructions
- In a small saucepan, add the heavy cream, milk and yellow part of a lemon peel cut into one or two pieces. Warm up until hot and almost boiling.
- In a separate saucepan, add the eggs, sugar and cornstarch and whisk well until light in color and smooth. Whisk in the lemon juice. Gradually add the milk mixture, some at a time while whisking.
- Place over medium-low heat and cook while whisking continuously until it starts to bubble and thicken. Cook while whisking for 1 or 2 more minutes until it reaches the desired thickness.
- Pour into 4 or 6 small serving glasses (6 or 7 oz each). Let cool to room temperature and refrigerate for at least one hour until ready to serve.
- Serve with a dollop of whipped cream and enjoy!
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