Lemon Pudding

This reciepe calls for oat milk, but most other “milk” can be used.

Ingredients

• 180ml (¾ cup) sugar
• 60ml (¼ cup) cornstarch
• 600ml (2½ cups) oat milk
• 3 large egg yolks, lightly beaten
• 2 tablespoons finely grated lemon zest
• Pinch of salt, to taste
• 120ml (½ cup) fresh lemon juice
• 2 tablespoons unsalted butter, room temperature

Method

1. In a medium saucepan, whisk together cornstarch and sugar.
2. Add milk and whisk till smooth.
3. Add egg yolks, lemon zest, salt, and cook over medium heat, stirring frequently, until mixture has thickened enough to coat the back of a spoon.
4. Remove saucepan from heat and stir in lemon juice and butter.
5. Pour mixture through a fine mesh strainer.
6. Portion into individual serving dishes.
7. Let cool to room temperature.
8. Chill, loosely covered, for two hours.
9. Serve chilled.