Friday, August 9, 2013

DIY Key Lime Pudding

We are loving all things Key lime here and this pudding is amazing. This pudding is very thick and rich, almost like pie filling. I think that sometime I am going to try making a Key lime pudding pie out of this recipe.

I made this to include in a Key Lime Trifle back in June for Father's day, but this pudding would make a great dessert all by itself warm, cold, or even frozen as frozen custard or pudding pops.

I made it the night before and it kept well in the fridge. I wouldn't making it much farther ahead of time though, mainly because I kept wanting to eat it all right away.

Homemade Key Lime Pudding Recipe

  • 1 cup sugar
  • 2 1/2 cups milk (divided
  • 1/3 cup cornstarch
  • 3 egg yolks
  • 1/3 cup Key lime juice
  • 3 Tbsp butter
  1. In a small mixing bowl, begin by stirring together ½ cup milk, egg yolks, and cornstarch until well combined.
  2. In a medium saucepan, combine 2 cups milk and sugar.
  3. Stir over medium heat to warm the milk.
  4. Take a couple of big spoonfuls (¼ to ½ cup) of the warm milk mixture, and add it into the cornstarch and egg mixture. Don't skip this step. This tempers the egg and prevents it from becoming a scrambled egg when adding it into the hot milk.
  5. Pour the cornstarch and egg mixture into the warm milk, and stir quickly to combine well.
  6. Continue to stir over medium heat until the pudding thickens and begins to bubble.
  7. Turn off heat. Add Key Lime juice and butter. Stir until well combined.
  8. Strain if necessary/desired to remove any lumps.
  9. You can serve this pudding warm (sounds good in the winter) or chill for at least 2 hours and serve it cold. I would imagine it would make lovely frozen custard as well.

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