Lemon Sauce Pudding in a Cup
Ingredients for the Pudding
- 125 gr. butter
1 cup of powdered sugar
- 80 gr. butter
1 egg yolk
For the custard: Place a saucepan over the heat and melt the butter. Add the flour to the melted butter and sauté. Once the flour loses its raw smell, add the milk and stir. Then add the granulated sugar. Cook, stirring constantly, until it reaches a custard consistency. Once the custard has thickened, add the mastic gum (crushed in a mortar) and vanilla powder and stir. Then, divide the prepared custard into serving bowls, leaving about two fingers' worth of space at the top. Smooth the top with the back of a spoon dipped in water and let it cool at room temperature.
For the Lemon Custard: Grate the lemon zest into a saucepan. Squeeze the lemons and add the juice. Add the granulated sugar and butter, and heat, stirring constantly. In a mixing bowl, combine one whole egg and one egg yolk. Gradually add the lemon syrup, whisking continuously, to the egg yolk mixture. Return the saucepan to the stove, place a sieve over it, and pour the mixture through the sieve into the saucepan. Then remove the sieve and cook over low heat, stirring constantly.
To assemble: Pour the lemon custard over the prepared custards and chill thoroughly in the refrigerator. Then serve.
