Pud­ding so good, you’ll want sec­onds

The Southern Berks News - - LOCAL NEWS - By Jim Bai­ley The Yan­kee Chef Jim Bai­ley is a third-gen­er­a­tion chef, food colum­nist, cook­book au­thor and food his­to­rian. Bai­ley lives in Maine with his wife and four chil­dren.

Just enough for two peo­ple, yet if I were you, I would double it be­cause one serv­ing just ain’t gonna cut it!

Blue­berry Lemon ‘Cus­tard’ Pud­ding IN­GRE­DI­ENTS

1/3 cup frozen blue­ber­ries, thawed 1 egg 1½ ta­ble­spoons su­gar 1 tea­spoon corn­starch 1 tea­spoon lemon juice ¼ tea­spoon grated lemon zest Meringue: 1 white 1 ta­ble­spoon su­gar


Place blue­ber­ries, with all ac­cu­mu­lat­ing juice from thaw­ing (which should be about 3 ta­ble­spoons), egg, su­gar, corn­starch, lemon juice and zest in a blender or food pro­ces­sor. Puree un­til as smooth as pos­si­ble. Strain through a wire sieve into a medium saucepan. Place pan over medium heat and bring to scald­ing while whisk­ing fre­quently. You will no­tice it thick­en­ing quite a bit.

Re­move and pour into 2 oven safe, in­di­vid­ual serv­ing dishes. Cover and re­frig­er­ate un­til com­pletely cooled.

When ready, pre­heat broiler, mak­ing sure the rack is on its low­est shelf.

Beat the egg white un­til soft peaks form with an elec­tric mixer. Add su­gar and con­tinue beat­ing un­til stiff peaks form. Ei­ther dol­lop, spoon or pipe equal amounts of meringue on top of each pud­ding cup.

Place un­der broiler for just a cou­ple min­utes, un­til as browned as de­sired. Care­fully re­move and serve im­me­di­ately.


A dish of Blue­berry Lemon ‘Cus­tard’ Pud­ding is shown.

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