Yuzu Pudding

Yuzu is like an Asian grapefruit. Here’s the recipe:

¾ cup of granulated sugar, 3 tbsp of corn starch, 1¾ milk, ¼ cup of butter, 3 egg yolks, ½ a cup of fresh yuzu juice, the zest from one yuzu fruit, and a ¼ tsp of sea salt.

On low heat, I threw all the ingredients into a pot, and whisked continuously while switching between low heat and medium heat every few minutes until the mixture began to thicken, then switch to a spatula, making sure to scrape the bottom and sides of pot to ensure the pudding didn’t burn. I kept doing this until the mixture began to bubble, and removed from heat immediately before it could boil. I then strained it through a sieve. Can be served warmed or chilled.

I chose to garnish it with fresh blackberries. Would have added some fresh mint leaves too if I had any.