I know Easter is coming up, and it is all about carrots. I was actually working on some carrot themed cookies, but they are not quite up to my perfect cookie standards. However, a few friends claim they're delicious, but I'm looking for the wow factor. You'll get it soon; I promise.
Speaking of wow factor, this savory Carrot Soup is down right delicious. It's a creamy soup that is easily made in a crock-pot. If you are in the same situation as many of my friends in Denver (they had a major blizzard Wednesday and Thursday with 20+ inches of snow and blowing winds) a warm and simple soup sounds perfect. Though, if you are anything like me, you enjoy soup year round (even when it is 100+ degrees).
Now, if you are looking for a dessert, and you are hoping for a more traditional Easter dessert you should make the most delicious and absolute best Carrot Cake ever. If you are looking for a carrot cake recipe (cupcakes or cake) you need to look no further. The recipe linked above is the best carrot cake recipe known to mankind. I'm not even exaggerating; it's amazing.
However, if you are over the whole carrot themed Easter and are looking for something easy that you can make ahead of time and a bit more unique you should make this Lemon Buttermilk Pudding.
This pudding is cold, refreshing, light, and yet rich enough to almost remind you of a lemon mousse. Basically, this pudding is yummy! The lemon seems very spring/summer like and therefore perfect for this happy and sunny time of year.
Lemon Buttermilk Pudding
Recipe: Alohamora adapted from foodandwine.com
Active Time: 30 minutes
Inactive Time: 4 hours
Servings: 4-6 people/approximately 2-3 c.
4 egg yolks, large
6 Tbsp sugar
1 1/2 Tbsp cornstarch
1/2 tsp salt
1 1/2 c. heavy whipping cream
1/2 c. buttermilk
1 tsp vanilla
1/2 tsp lemon zest
3 Tbsp lemon juice
1 c. whipped cream or 3/4 c. heavy whipping cream
Optional Toppings: fruit, berries, graham cracker crumbs
- In a medium book whisk the yolks, sugar, cornstarch and salt until well blended.
- In a medium pan over medium heat bring the heavy cream, buttermilk and vanilla to a boil and let it simmer for 3-5 minutes.
- Drizzle 1/4 cup of the cream mixture in the whisked egg yolks ingredients.
- Whisk in the rest of the cream mixture and then pour everything mixed together back into the pan,
- Cook the pudding mixture over low to medium heat whisking/stirring about 7-9 minutes until it thickens.
- Turn off the heat whisk in the lemon zest and lemon juice.
- Pour the pudding into a medium bowl with a lid if you have it. Press plastic wrap onto the surface of the pudding and allow it to cool to room temperature on the counter for about 45 minutes. I like to place the bowl lid on top. The saran wrap will help prevent a thin skin like layer forming on top of the pudding.
- Place the pudding into the refrigerator for at least 3 hours, or overnight,
- In a separate bowl, using the whisk attachment on a stand mixer or a hand mixer beat 3/4 cup of heavy whipping cream until stiff peaks form. You can use 1 cup of already whipped cream, but I prefer to have unsweetened whipped cream for this recipe.
- Remove the pudding from the fridge and pull off the saran wrap.
- Using a large spoon or spatula fold the whipped cream into the pudding.
- Serve your pudding with berries, fruit, graham cracker crumbs, shortbread cookies, whatever else you can come up with or naked.
- Store leftovers in the refrigerator.
Happy rich and smooth Lemon Buttermilk Pudding eating!