Key Lime Pudding

Now that I have been exploring homemade pudding for a few months now, it only makes sense that I would take one of my favorite pie flavors and turn it into a pudding. Creamy, smooth pudding with the sweet and tart flavor of a key lime pie. 

I had originally planned to make whipped cream to top this pudding, but when it came time to serve the pudding I had no motivation, no desire, I just wanted to eat some pudding. While eating the pudding my husband asked "You know what would make this pudding better?". Yup, I know, whipped cream, the creaminess of the whipped cream would be so delicious with this pudding. So next time, definitely going to make sure I make whipped cream for this pudding.

Key Lime Pudding

Ingredients:

• 2/3 cup granulated sugar
• 4 tablespoons cornstarch
• 1 tablespoon key lime zest
• 4 egg yolks
• 2 1/2 cups half and half
• 2/3 cup key lime juice
• 4 tablespoons unsalted butter, cut into pieces
• whipped cream

Directions:

1. In a medium saucepan, whisk together the sugar, cornstarch and key lime zest. Add in the egg yolks and whisk until everything is completely combined and smooth.
2. Slowly pour in the half and half and then the key lime juice while whisking constantly. Continue to whisk until well combined.
3. Heat the saucepan over medium heat, stirring constantly, until the mixture has thickened and begins to boil, about 8-12 minutes. Let boil for 30 seconds.
4. Remove the saucepan from the heat and whisk in the butter until melted and smooth.
5. Strain the pudding through a fine mesh sieve into a bowl.
6. Cover the bowl with plastic wrap pressing it onto the top of the pudding.
7. Refrigerate for at least 4 hours or until chilled.
8. Top individual servings with whipped cream.

Enjoy!!!

Notes:

I used bottled key lime juice and lime zest.

*Adapted from Queenslee Appétit.