A budino is an Italian custard or pudding and this one is smooth, creamy and bursting with lemon flavor. To contrast the sweetness of the budino I topped it with a raspberry coulis that just has the right amount of tartness. Super Easy to make, but makes an elegant presentation!!
1/3 Cup of Sugar (66 grams)
2 Teaspoons of Lemon Zest
¼ Cup of Freshly Squeezed Lemon Juice (60 ml)
2 Tablespoons of Water
1 Cup of Heavy Cream (240 ml)
1/4 Cup of Whole Milk (80 ml)
2 Large Egg Yolks
1 Tablespoon + 1 Teaspoon of Cornstarch
Pinch of salt
In a 2 quart saucepan, combine the sugar, water, lemon juice and lemon zest. Bring the mixture to a gentle boil and cook until the sugar is dissolved. Remove the pot from the heat and let cool for 10 minutes.
Slowly whisk in the heavy cream and the milk.
In a separate bowl whisk together the egg yolks, cornstarch and pinch of salt until the mixture is smooth.
Gradually add about 1/3 of the cream mixture to the egg yolks while whisking.
Whisk the egg mixture back into the remaining cream and over medium heat cook until the mixture comes to a gentle boil. Let the mixture boil for about 1-2 minutes until it begins to thicken.
Pour through a fine mesh strainer to remove any bits of egg that may have formed.
Pour into 4 glasses that are about 3-4 ounces in size.
Refrigerate until set and chilled, about 2 hours.
Prepare the Raspberry Coulis
4 ounces of fresh or frozen raspberries
1 Teaspoon of water
1 Teaspoon of lemon juice
2 Tablespoons of granulated sugar
Place the all the ingredients in a small sauce pan and cook over medium heat until the sugar is dissolved and the raspberries start to bread down and get soft.
Pour the mixture through a fine mesh strainer into a bowl. Whisk the mixture until it is smooth. Chill before using.
Place 1 -2 teaspoons of the coulis on top of the budinos right before serving.