Lemon Goat Milk Pudding

If you ask me my favorite dessert it's simple: custard.  Pudding, custard, mousse, cream etc.  I was having a craving with no pudding cups on hand and decided to quickly make something to satisfy this craving.  I only had a couple of ingredients on hand so I used 00 flour and goat's milk instead of the traditional all-purpose flour heavy cream and whole milk.

This is a quick and delicious thick custardy pudding to whip up when you're craving something sweet.  I always have goat milk in the house because it's delicious, has less lactate than cow's milk, and is thick and creamy without as much fat.  I used this instead of whole milk and heavy cream to make this pudding.  I used fresh lemon for this one pot and one bowl easy peasy lemon squeezy.

Serves 1 1/2c serving

Juice from 1/2 a lemon
200ml of goat's milk
1/4 c of sugar
2 egg yolks
2 1/2 Tbs flour

1. Heat milk in a heavy bottomed sauce pan until slightly boiling and remove from heat.
2. Mix sugar, flour, lemon juice, and flour together until well incorporated in a large bowl.
3. Add slightly cooled milk VERY slowly in batches into the egg mixture while stirring.
4. Once incorporated add back into the sauce pan onto medium high heat.
**TIP** if your eggs cook from the milk and clumps of eggs form in the mixture use a fine mesh strainer to remove the eggs when returning it back into the pan**
5. Stir constantly and until thickened (about 10minutes)
**TIP** if you do not stir constantly the mixture will become clumpy and not smooth and thick.
6. Immediately remove from the heat into a container.
7. Top with lemon zest

Enjoy!!