Lemon Pudding Cups with Panko Crumble Layers

Name: Lemon Pudding Cups with Panko Crumble Layers
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 2 hours, 22 minutes
Yield: 4
Cuisine: Seasonal Spring
Ingredients: For Pudding; 1 cup whole milk; 1 cup heavy cream; 1 teaspoon vanilla extract; ½ cup cane sugar; 3 tablespoons cornstarch; ⅛ teaspoon salt; 2 large egg yolks; ⅓ cup fresh lemon juice; 1 tablespoon lemon zest; For Panko Crumble; 1 tablespoon unsalted butter; 1 cup Kikkoman® Panko Bread Crumbs; ⅓ cup light brown sugar, packed; ½ teaspoon vanilla extract; For Topping; Whipped cream; Lemon slices

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Yield

Prep Time

10 minutes

Cook Time

12 minutes

Total Time

2 hours, 22 minutes

kikkoman products used:

Panko Bread Crumbs

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About this recipe

Bright, creamy, and irresistibly smooth, these Lemon Pudding Cups are the perfect combination of sweet and tangy. Made from scratch with fresh lemon juice, vanilla, and a rich custard base, this pudding is layered with a golden, buttery Kikkoman® Panko Bread Crumbs crumble for an unexpected crunch in every bite. Topped with fluffy whipped cream and a slice of lemon, it’s a refreshing dessert that’s easy to make and even easier to enjoy.

Making lemon pudding from scratch is simple and easy. Unlike store-bought lemon pudding mix, this homemade version is made with real ingredients for the best flavor and texture. The contrast between the silky pudding and the crispy, caramelized panko layers makes it a standout treat that’s perfect for any occasion.

Looking for variations? Try adding berries for a fresh twist, or swap in coconut milk for a dairy-free option. Whether served at a dinner party or as a casual weeknight dessert, these pudding cups are sure to impress!

Tips and Tricks

Whisk continuously while cooking the pudding to keep it smooth and lump-free.
Let the panko crumble cool completely before layering to maintain its crisp texture.
For a richer flavor, refrigerate the pudding overnight—it gets even creamier as it chills.
Want a baked version? Transform this into lemon bread pudding by layering it with cubed brioche and baking until golden.

ingredients

For Pudding
1 cup whole milk
1 cup heavy cream
1 teaspoon vanilla extract
½ cup cane sugar
3 tablespoons cornstarch
⅛ teaspoon salt
2 large egg yolks
⅓ cup fresh lemon juice
1 tablespoon lemon zest

For Panko Crumble
1 tablespoon unsalted butter
1 cup Kikkoman® Panko Bread Crumbs
⅓ cup light brown sugar, packed
½ teaspoon vanilla extract

For Topping
Whipped cream
Lemon slices

directions

Whisk together ingredients for pudding in a saucepan. Heat over medium-low heat, whisking continuously. Once pudding reaches a low boil, cook for 2-3 minutes, until thickened.
Pour pudding through a fine mash strainer over a bowl and cool to room temperature. Refrigerate until chilled, at least 2 hours.
Heat butter over medium heat in a skillet. Once melted, add panko, brown sugar, and vanilla extract. Cook stirring frequently, until panko is golden brown, about 5 minutes. Remove from heat and cool for 10 minutes.
Scoop ¼ cup of pudding in the bottom of 4 small cups or jars. Top with 2 tablespoons panko. Repeat once. Top with whipped cream and a slice of lemon. Serve right away.

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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE