Delicious Recipes: Lemon Sauce Pudding in a Cup Recipe

You can check out the Lemon Sauce Muffin recipe.

One serving of lemon-sauce custard in a cup contains 240 calories.

20 minutes

20 minutes

For 6 people

For the custard:

• 100 gr butter
• 1 cup of flour
• 1 liter of milk
• 1 cup of powdered sugar
• 1 packet of vanilla

For Lemon Custard:

• 2 lemons (1 cup of lemon juice)
• 1 cup of powdered sugar
• 2 tablespoons of butter
• 1 egg and 1 egg yolk

Alternatives for Muhallebi (Milk Pudding):

• You can use vegan margarine or coconut oil instead of butter.
• You can make a lighter, gluten-free custard by using cornstarch instead of flour.
• It can also be prepared with almond milk, soy milk, or oat milk instead of regular milk.
• You can use brown sugar or maple syrup instead of granulated sugar.

Alternatives to Lemon Custard:

• You can achieve different flavors by using orange or lime juice and zest instead of lemon.
• You can use coconut oil or vegan margarine instead of butter.
• A vegan custard can be prepared using chickpea flour or vegetable gelatin thickeners instead of eggs.
• Honey, maple syrup, or agave syrup can be used instead of sugar.

Presentation Alternatives:

• You can serve the dessert in glass cups or small bowls instead of individual cupcake liners.
• You can use fresh mint, fresh fruit pieces, or edible flowers to garnish it.
• Pouring the custard sauce alongside the dessert to create a separate layer of sauce also makes for a unique presentation.

Preparation of the Pudding:

• Place a medium saucepan on the stove and melt the butter.
• Add the flour to the melted butter and sauté until lightly browned.
• Once the flour starts to smell fragrant, gradually add the milk, stirring constantly to prevent lumps from forming.
• Add the powdered sugar and continue cooking over medium heat until it thickens to a custard-like consistency.
• Once the custard has thickened, add the mastic gum and vanilla and stir.
• Transfer the prepared custard to the serving cups, leaving about two fingers' worth of space at the top.
• Use the back of a spoon dipped in water to smooth the surface, and let it cool to room temperature.

Lemon Custard Sauce Preparation:

• Grate the lemon zest into a small saucepan.
• Add the lemon juice, then add the powdered sugar and butter, and stir while heating over low heat.
• In a separate bowl, whisk together the egg and egg yolk.
• While slowly adding the warm lemon mixture to the egg mixture, remember to whisk constantly (tempering method).
• Strain the mixture through a sieve and transfer it back to the pot.
• Simmer over low heat, stirring constantly, until the sauce thickens.

Integration and Service:

• Pour the lemon custard sauce evenly over the cooled puddings.
• Let the dessert cool completely in the refrigerator before serving. Enjoy!
• Serve the dessert cold; the lemon custard sauce will thicken and intensify its flavor as it cools.
• You can enhance the visual appeal by sprinkling fresh mint leaves or finely grated lemon zest on top.
• Serving in small cups or glasses makes portion control easier and provides an elegant presentation.
• You can create different textures by serving it with plain biscuits or unsalted cookies.
• When making custard, adding the milk gradually while stirring constantly prevents lumps from forming.
• If you are using mastic gum, crushing it in a mortar and pestle will make the flavor more intense.
• Tempering the eggs before adding lemon custard sauce ensures the eggs cook through and the sauce becomes smooth.
• Cooking the sauce over low heat, stirring constantly, ensures both the right consistency and prevents burning.
• Once the custard and milk pudding have completely cooled, letting them rest in the refrigerator for a few hours allows the flavors to meld together.