Lemon Buttermilk Pudding with Blueberry Whipped Cream

By Jessie Sheehan

Lemon and buttermilk make for a wonderful, uber-tangy combo, and when called for in an easy, creamy, stove-top pudding, this heavenly match has “perfect dessert”—no matter the season—written all over it. The buttermilk cuts the pudding’s sweetness, accentuating its tart lemon flavor, and a dollop of blueberry whipped cream takes this pudding straight over the top. Plus, the individual ramekins will keep in the refrigerator for up to 3 days, making it an ideal dinner party dessert. Lemon and buttermilk make for a wonderful, uber-tangy combo, and when called for in an easy, creamy, stove-top pudding, this heavenly match has “perfect dessert”-no matter the season-written all over it. The buttermilk cuts the pudding’s sweetness, accentuating its tart lemon flavor, and a dollop of blueberry whipped cream takes this pudding straight over the top. Plus, the individual ramekins will keep in the refrigerator for up to 3 days, making it an ideal dinner party dessert.

subheading: For the pudding:

¾ cup granulated sugar

3 Tbs. cornstarch

½ tsp. kosher salt

1 cup heavy cream

1-¼ cups buttermilk

1 large egg

2 Tbs. lemon zest

¼ cup freshly squeezed lemon juice

1 Tbs. unsalted butter

subheading: For the whipped cream:

1 cup blueberries, coarsely chopped

3 Tbs. granulated sugar

1 tsp. freshly squeezed lemon juice

1 cup heavy cream

2 Tbs. confectioners’ sugar

1 tsp. pure vanilla extract

Fresh blueberries, for garnish

Fresh mint leaves, for garnish

Directions at finecooking.com

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