Two types of puddings with one recipe (and using yolk and whites separately)!
For this 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.
Photos and recipes by Alessandra Zecchini ©