Tuesday, February 28, 2012

Lemon Pudding topped with STAR California Extra Virgin Olive Oil

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Lemon Pudding topped with STAR California Extra Virgin Olive Oil
In California the lemon trees are just loaded with fruit right now, so we made some lemon puddings from scratch.  They were so delicious and fresh we think it will be your new favorite dessert.

Ingredients:
4 eggs
2/3 cup superfine (caster) sugar
1/2 cup heavy cream
1/2 cup lemon juice
1 tbsp finely chopped lemon zest
STAR California Extra Virgin Olive Oil to drizzle on top
blueberries or lemon wedges for garnish

Directions:
Preheat the oven to 315ºF
Prepare a water bath in a deep pan.
Whisk the eggs and sugar until thick. Stir in the juice and zest hen gently whisk in the cream.  Pour into 4 1/2 cup ramekins and bake in the water baths for 20-25 minutes until jet set. Remove puddings and cool, then cover and refrigerate until needed.
Serve puddings at room temperature, drizzle with a little STAR California Extra Virgin Olive Oil and garnish with some blueberries or lemon wedges.

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