Lemon Pudding with Chantilly Cream | Desserts
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Ingredients
- 14 g (1 tablespoon) unsalted butter, melted
- 200 g (1 cup) sugar
- 4 eggs, separated
- 70 g (1/2 cup) all purpose flour
- Zest and juice of one lemon (about 1/3 cup juice)
- 1/2 teaspoon salt
- 366 g (1 1/2 cups) whole milk
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- Edible flowers, optional
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