Lemon Pudding Brulee With Blueberries Recipes

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

Steps:

• Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
• Divide pound cake cubes into 4 small dessert dishes.
• Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
• Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries. , Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch and lemon zest; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.

Steps:

• Butter an ovenproof dish and heat the oven to 180C/160C fan/ gas 4. Carefully weigh out the butter and sugar into a bowl.
• Finely grate the zest from the lemons. For best results, grate, then turn the lemon a little and grate again, so you just take off the yellow skin rather than the pith below. Halve and squeeze the juice from the lemons - you need 100ml, so make up with a splash of water or more juice.
• Separate the eggs (put the whites in a large, clean bowl), being careful not to get any yolk in with them. Whizz the butter, sugar and zest in a food processor until creamy. Add the juice, whizz again; then, with the motor still running, tip in the yolks, flour and milk to form a smooth batter.
• Whisk the egg whites, preferably with an electric hand whisk, until firm but not stiff. Pour in the lemon batter, then gently fold the 2 mixtures together with a large metal spoon, being light-handed so that you don't knock out all the air from the whites. Don't worry if it looks a bit lumpy.
• Pour the mixture into the buttered dish, then put it in a roasting tin. Pour in a kettle of hot water into the tin so it is half-filled (this is called a bain marie). Ask an adult to help you with this bit. Bake for 35 mins until the top is set and there is a saucy lemon curd below. Use oven gloves to remove it from the oven.
• While the pudding is baking, pull or cut the hulls (the green tops) from the strawberries. Halve or slice them if large. Put in a bowl with the blueberries, then spoon over the cordial or sugar and mix together. Remove the pudding from the tin, dust with icing sugar through a sieve and serve warm or cold, with the berries.

Steps:

• In a medium mixing bowl, whisk together the pudding mix and cold milk for 2 minutes. Place in refrigerator for 5 minutes. Count out 12 blueberries and set aside for garnish. Fold remaining berries into the pudding.
• Divide pudding into 4 (8-ounce) heat-proof ramekins. Refrigerate until ready to serve.
• To serve, sprinkle each ramekin of pudding with 1 tablespoon of sugar. Place puddings on sheet pan and put under broiler for 2 to 3 minutes or until sugar has caramelized. (Note: rotate sheet pan under broiler so that sugar caramelizes evenly).
• Garnish each pudding with 3 of the reserved berries.

Steps:

• Mix together the finely grated rind of the lemon and the yoghurt.
• Divide between four 1/4 pint ramekins and sprinkle sugar on top.
• Place under a hot grill for 1-2 minutes or until melted and bubbling.
• Chill until ready to serve.

Steps:

• Heat oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds and line the bottoms with circles of baking parchment. Beat the butter and sugar until pale and fluffy, then beat in the eggs one by one. Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each.
• Sit the moulds in a roasting tin or baking dish just big enough to hold them all. Pour in boiling water from the kettle to come halfway up the sides. Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.
• Meanwhile, make the sauce. Tip the lemon curd into a small pan and gently warm. Gradually mix the juice from 1 lemon into the cornflour until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.
• To serve, carefully release each pudding from its mould by running a cutlery knife around the edge. Turn out onto serving dishes and spoon the lemon sauce on top. Eat with a dollop of crème fraîche or yogurt.