Meyer Lemon Cherry Pudding

Ingredients:

• 3/4 cup granulated sugar

• 3 tbsp corn starch

• 1 cup whole milk

• 1 cup cream

• 3 large eggs yolks

• 1/2 cup fresh squeezed Meyer lemon juice

• 1cup fresh juice from puree of cherries (Using fresh pitted cherries blend together and push through mesh strainer for juice)

• 1/4 tsp sea salt

• Zest of one lemon

PREPARATION:

1. Put all ingredients into a medium saucepan and whisk well. Make sure you are breaking up the egg yolks. 

2. Let the mixture sit for up to 5 minutes. 

3. Cook over medium heat constantly stirring with a whisk first.

4. Once it begins to thickens switch to a spatula. Continually stir you don’t want it to scorch (watch it as you may need to adjust heat). As the first bubbles begin remove from heat (don’t let it boil) it should now be thick and glossy.

5. Pour entire mixture through strainer and push everything though with the back of the spatula. Only the lemon zest and any remains clumps should remain in the strainer. 

6. Serve warm or chill for later.