This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. I’m a sucker for pudding cakes. They’re soft ...

This simple lemon pudding is extra luscious thanks to a generous dose of sour cream. Instructions: In a small, heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat ...

Grease the insides of eight 4-ounce ramekins with butter and coat with granulated sugar. Combine in a mixing bowl the buttermilk, lemon juice, and the egg yolks. Mix the flour, remaining sugar, salt, ...

Tip: Lemon pudding cakes can be made up to a day ahead and stored, covered, in the refrigerator. Reheat gently at 300°F ...

Lisa Gardner, pastry chef at Maple Drive in Beverly Hills, has incorporated lemon grass into a rice pudding. “It’s really nice and fresh tasting,” she says, explaining that chef Eric Klein “wanted to ...