English Cornstarch Pudding
A creamy, citrus-flavored pudding with lemon zest and a light meringue topping, perfect for dessert lovers seeking a smooth, flavorful treat that pairs well with fresh fruit.
Ingredients
Instructions
- In a double boiler, scald the milk, reserving 1/4 cup.
- Mix together the cornstarch, salt, and sugar, using the reserved 1/4 cup of milk to blend smoothly.
- Add this mixture to the hot milk and cook until the pudding thickens, then add finely shaved lemon rind and continue cooking.
- Beat egg whites until stiff peaks form.
- Add the beaten egg whites to the pudding and cook for another minute or so, then turn into a dish and chill.
- Prepare the pudding sauce by mixing 1 cup of milk, flour, sugar, and egg yolks.
- Cook the sauce until it thickens, then flavor with lemon and vanilla.
- Serve the lemon-flavored pudding topped with the chilled pudding and sauce.
Tips & Substitutions
To achieve a smoother pudding, ensure that you blend the cornstarch mixture thoroughly before adding it to the hot milk. If you don't have lemon rind, you can substitute with a few drops of lemon extract. For a richer flavor, consider adding a pinch of nutmeg or cinnamon. Remember to use a double boiler to prevent scorching, similar to techniques used in other American recipes.
Serving Suggestions
Serve the English Cornstarch Pudding chilled, topped with the lemon-flavored sauce for a delightful contrast. It pairs beautifully with a side of fresh berries or a dollop of whipped cream. This dessert can also be an elegant finish to a meal featuring rich dishes like Paula's Cabbage Casserole (Lazy Man's Cabbage Rolls).
Storage & Reheating
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring frequently to maintain its creamy texture. You can also enjoy it cold, straight from the fridge, as a refreshing dessert.
Nutrition & Diet Analysis (per serving)
Each serving of English Cornstarch Pudding contains roughly 370 calories, with 8g protein, 77g carbohydrates, and 3g fat. It is an excellent source of vitamin C (68% of the Daily Value), iron (35% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1246mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk for this recipe?
Yes, you can substitute with almond milk, soy milk, or any other non-dairy milk. However, keep in mind that the flavor and texture may vary slightly. For a creamier pudding, whole milk or half-and-half is recommended.
What can I do if my pudding doesn't thicken?
If your pudding isn't thickening, make sure the mixture is hot enough when adding the cornstarch blend. If it still doesn't thicken, you can mix a little more cornstarch with cold milk and add it to the pudding, cooking for a few more minutes.
How can I make this recipe gluten-free?
To make a gluten-free version, simply replace the flour in the pudding sauce with a gluten-free flour blend or cornstarch. The rest of the recipe remains the same, ensuring a delicious treat for those avoiding gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).