Lemony Lemon Balm Pudding
A very flavorful lemony pudding, without lemons. The secret ingredient? Lemon Balm.
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15 minutes 40minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15 minutes 40minutes
Ingredients
Instructions
  1. Pour milk into a medium sauce pan, and slowly bring to a simmer. Once the milk is just starting to get frothy, take it off the heat. Add the lemon balm, and stir.
  2. Allow the lemon balm to steep in the milk for about 40 minutes.
  3. While the milk mixture is cooling off, combine the sugar and flour.
  4. Strain the lemon balm out of the milk. Whisk together the milk and sugar and flour in a medium saucepan. Cook the milk-flour mixture on low heat.
  5. Add the egg yolks and salt, and allow the pudding to cook. Keep an eye on the pan, stirring occasionally, to keep the pudding from burning. The pudding will start to thicken, stirring more frequently as it gets thicker.
  6. Once the mixture is of about pudding consistency, take it off the heat. Pour it into serving dishes, and let it cool before serving.
  7. Top with fruit (if desired) before serving.
Recipe Notes

Lemony Lemon Balm Pudding is great the first day, but it is even more flavorful after it has had a chance to cool in the refrigerator over night. It also perfectly compliments seasonal fruit, like strawberries and mulberries.