Lemon Pudding Cups with Panko Crumble Layers
Serves
4
Total Time
2 hours, 22 minutes
Prep Time
10 minutes
Inactive Time
2 hours
Cook Time
12 minutes
About
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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