Spring is a beautiful time to combine the fresh flavors of lemon and vanilla together. This pudding is light, creamy and the perfect anytime dessert. I created this recipe in homage to the eggs we collect from our hens. You can read more about them in this issue of Rhythm of the Home in my essay, Chicken Rhythm.
4 pastured egg yolks
1 cup whole milk
1 cup heavy cream
1 tablespoon corn starch
2 tablespoons sugar
1 pinch salt
1 vanilla bean, split and scraped
Zest of one organic lemon
In a medium saucepan, combine the milk, cream, salt and vanilla bean over medium heat. Stir frequently to prevent scorching. In a small bowl, mix the egg yolks, corn starch, sugar and lemon zest until smooth. As soon the milk mixture bubbles, remove the pan from heat and add the egg mixture. Discard the vanilla bean. Using a whisk, combine well and bring back to medium low heat until the pudding becomes thick. Transfer to a bowl or jar, cover and cool before serving.
Optional: Garnish with fresh berries or jam
Megan Martin lives on a small farm in South Florida, where she home schools her daughter and tends to a garden and menagerie of animals.