Creamy Lemon Pudding

Ingredients

• 2 cups homogenized milk, divided
• 3 large egg yolks
• 2 tbsp cornstarch
• 1/2 cup granulated
• 1 tsp vanilla
• 1/4 tsp salt
• 1/3 cup fresh lemon juice
• 1 tbsp grated lemon peel
• 5 strips candied lemon peel or fresh lemon peel, optional*

Directions

1. Whisk together 1/2 cup milk, egg yolks and cornstarch in a medium heatproof bowl; set aside.
2. Combine remaining 1 1/2 cups milk, sugar, vanilla and salt in a medium non-reactive saucepan. Bring to a simmer over medium heat and cook, stirring constantly, for 5 minutes. Do not boil. Remove from heat.
3. Gradually whisk heated milk mixture into egg yolk mixture just until blended. Add lemon juice and grated lemon peel; whisk until combined.
4. Return mixture to saucepan and cook over low heat, whisking constantly, until mixture thickens, about 3 – 4 minutes; cool completely, whisking occasionally.
5. Cover and refrigerate. Stir before serving.
6. For each serving, divide pudding among small individual serving bowls. Garnish each with 1 strip lemon peel.