My creamy Lemon & Cardamom Pudding is the perfect quick summer dessert! This lush & elegant dessert is so easy to make and will impress everyone! Serve it with a dollop of Greek Yogurt!
Heat up milk with crushed cardamom pots in a medium-sized pot and let come to a boil. Turn off the temperature and let milk cool down to room temperature. This can be done one day in advance! Strain milk through a sieve.
For a more delicate cardamom flavour, skip this step and add crushed cardamom pods to the rest of the pudding ingredients in step 2 .
Rub lemon zest into the sugar with your fingertips until fragrant. Whisk the lemon sugar and cornstarch together in a medium-sized pot. Add the whole milk and whisk everything until smooth. Add the egg yolks and salt and cook on medium heat, stirring, until thickened enough to thickly coat the back of a spoon.
Remove the pot from the stove and stir in the lemon juice and butter. Pour the pudding through a strainer into a large serving bowl or 4 individual serving dishes.
Let the lemon cardamom pudding cool to room temperature. Chill, loosely covered with cling film, for at least 3 hours and up to 3 days, until set and thoroughly chilled. Serve decorated with a dollop of Greek Yogurt.
You can make this pudding up to three days in advance! Sometimes liquid gathers on top of your pudding when chilling it for a longer time. Just pour it into the sink and stir the pudding once again until smooth. For this reason, for longer chilling times, I suggest storing the pudding in one bigger bowl as opposed to individual serving dishes.