Ingredients:
1/2 cup sugar
3 tablespoons cornstarch
1 eggs
1 cup milk
1 cup light cream
1 lemons
1/2 pint strawberries
1/2 pint raspberries
Directions:
Combine sugar and cornstarch in a saucepan.
Whisk in egg until smooth.
Add milk and light cream.
Cut in a 2″ strip of yellow zest from lemon and add.
Cook over low heat, stirring constantly, until mixture coats spoon well, about 20 minutes.
Pour through a strainer into a bowl.
Ssqueeze 1 Tbsp.
juice from the lemon and stir in.
Press plastic wrap directly on the surface of this pudding so a skin won’t form and let cool 20 minutes.
Refrigerate until chilled, about 1 hour.
Hull and halve or slice strawberries.
Layer lemon pudding with berries in parfait glases.
Refrigerate until ready to serve.
Servings: 4
Time preparation: 35 min.
Time total: 125 min.