Tupelo Honey Lemon Pudding


2 cup Buttermilk

2 Eggs

4 tablespoon Corn starch

3/4 cup Savannah Bee Company Tupelo Honey

2 Lemons, zest and juice separated

2 tablespoon Butter, unsalted


In a small bowl, whisk the eggs and 1/2 of the buttermilk. Set aside.

In a medium saucepan, combine the rest of the buttermilk, corn starch and Savannah Bee Company Tupelo Honey. Heat to a boil over medium heat, whisking frequently.

Off the heat, add the egg mixture, lemon juice, zest and butter. Place back over medium heat and cook to thicken (to about 160 degrees), whisking constantly. Do not boil.

Place in serving dishes and serve warm or chill for 1 hour and serve cold.

Recipe compliments of Scott Ostrander, Pink House Restaurant, Savannah, GA

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