Two types of puddings with one recipe (and using yolk and whites separately)!
For the Lemon puddings I used 2 free range egg yolks, 3 tbsp of sugar, 1 tbsp of flour 500 ml of milk, 20 g butter and the juice of one organic lemon. Stir the first 4 ingredients and the, once then custard is thick, add the following two, stirring well. Turn off the heat and pour into 4 glasses. Refrigerate before serving.
For the Raspberry puddings I used 2 free range egg whites, 3 tbsp of sugar, 1 tbsp of flour 500 ml of milk, 20 g butter and 2 tbsp of Fresh As Raspberry powder. Stir the first 4 ingredients and then, once the custard is thick, add the following two, stirring well. Turn off the heat and pour into 4 glasses. Refrigerate before serving. Top with raspberries if you like.
I am entering these recipes in Sweet New Zealand, the monthly blogging event for Kiwi bloggers. Our September 2013 host is Carmella from Easy Food Hacks, click here to enter.
Photos and recipes by Alessandra Zecchini ©
