Creamy Lemon Pudding

Instructions:

1. In a medium saucepan, whisk together 1/2 cup (100g) granulated sugar, 3 tbsp (25g) cornstarch, and 1/4 tsp (1.5g) salt.
2. Slowly pour in 2 cups (480ml) whole milk while whisking constantly to ensure no lumps remain.
3. Place the saucepan over medium heat. Stir continuously with a whisk, scraping the bottom and corners of the pan. Bring the mixture to a gentle simmer until it thickens to a coating consistency (approximately 5–7 minutes), then remove from the heat.
4. In a small bowl, whisk together 3 large egg yolks and 1/3 cup (80ml) fresh lemon juice.
5. Slowly pour about 1/2 cup of the hot milk mixture into the egg bowl, whisking rapidly to temper the eggs.
6. Pour the tempered egg mixture back into the main saucepan.
7. Stir in 1 tbsp (6g) lemon zest and 2 tbsp (28g) cubed unsalted butter until completely melted and glossy, and the pudding reaches 160°F/71°C on an instant-read thermometer (return the pan to low heat to cook the yolks if needed).
8. Pass the final mixture through a fine-mesh strainer into 4 ramekins or small glass bowls.
9. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming and refrigerate for 2 hours until set.