Every holiday season we ask a few friends to join us here at The Kitchn for a series of guest posts. The topics range from favorite holiday recipes to family memories and traditions. Today's guest: We're bringing you one more post from Melanie Widmann of Coffee Tea Gastronomy. Melanie is a true tea aficionado, and I loved this unique pudding — a delicious and gluten-free holiday dessert.
Located right next door to Los Angeles is Ventura County California, the number one producer of lemons in the country and the home of Ventura Limoncello. Ventura County as well as the classic combination of black tea and lemons inspired this layered pudding.
The addition of the nutmeg was inspired by this author's dislike for the heavy nature of eggnog which during this season is being subsituted for a mix of milk, limoncello and nutmeg. This recipe is dear to me as it combines the sunshine of California and the holidays.
Beautiful images, more interesting facts and recipes from the Southern California region will be published in the February 2012 edition of Mod Infusion magazine. You can also take an armchair visit to Hawai'i and discover their amazing infusions in the November edition of Mod Infusion magazine at http://www.ctgpublishing.com.
A typical commercial pudding cup is about 3.5 oz. The shot glasses used in this recipe are 2.25 oz. You may be tempted to use larger glasses but I would suggest offering a variety of puddings for your guests in this smaller size. A set of six shot glasses can be purchased for about $7.
You can easily create a coffee pudding by substituting the tea for a strong coffee such as an espresso.
Layered Lemon and Black Tea Pudding
Black Tea Pudding 1/2 cup strong black tea 1/2 cup milk 1/4 cup heavy whipping cream 1/4 cup or to taste caster (very fine grained) sugar 1 1/2 tablespoons (about 5 teaspoons) cornstarch
Combine all ingredients with a whisk in a saucepan and cook at a medium heat, whisking constantly. The mixture should thicken and reach a dense pudding texture within five minutes. The mixture should not be allowed to boil.
Remove from heat and spoon this first into the shot glasses. A regular pudding cup is about 3.5 oz. The shot glasses used for this recipe are 2.25 oz.
Lemon Pudding 1/4 cup lemon juice (about 2 medium sized lemons) 3/4 cup milk 1/4 cup heavy whipping cream 1/4 cup caster (very fine grained) sugar 1 1/2 tablespoons (about 5 teaspoons) cornstarch 1 oz limoncello 1/4 teaspoon nutmeg
Combine everything but the limoncello and nutmeg with a whisk in a saucepan and cook at a medium heat, whisking constantly. The mixture should thicken and reach a dense pudding texture within five minutes. The mixture should not be allowed to boil.
Remove from heat, mix in the limoncello and spoon this second later into the shot glasses. Place the mixture in the refrigerator and let cool for 30 minutes or until the glasses are cold to the touch.
Dust the top of the shot glasses with nutmeg to taste. The nutmeg paired with the lemon and milk will produce a flavor that is similar to eggnog.