Step 1

1 Make the lemon pudding: Using a rasp grater (such as Microplane), finely zest the lemons; you should get 2 to 2 1/2 tablespoons

Step 2

2 Juice the lemons to get 1/4 cup (60 milliliters) of juice and set aside (if you have remaining lemons/juice, reserve for another use)

Step 3

3 In a medium heavy-bottomed pot, combine the lemon zest with the sugar and, with your fingertips, rub the two together until fragrant, about 30 seconds

Step 4

4 Whisk in the cornstarch and salt, then slowly whisk in the milk

Step 5

5 Set the pot over medium-high heat and whisk constantly

Step 6

6 The mixture should start to thicken shortly before boiling

Step 7

7 Once it does, cook until it is thick enough to coat the back of a spoon, 1 to 2 minutes, then remove from the heat

Step 8

8 In a large measuring cup (this makes it easier to pour into the ramekins later) or medium heatproof bowl with a kitchen towel underneath, whisk the egg yolks just to break them up

Step 9

9 Using a ladle in one hand and a whisk in the other, slowly drizzle the hot milk mixture into the eggs, whisking continuously

Step 10

10 Gradually incorporate about half of the milk mixture, then pour the egg yolk mixture into the pot and whisk to combine

Step 11

11 Slowly whisk in the lemon juice and butter until the butter is melted and the mixture is uniform

Step 12

12 Using a fine-mesh sieve, strain the pudding back into the measuring cup, pressing on the solids with a rubber spatula

Step 13

13 Evenly divide the pudding among four 8-ounce ramekins or coffee mugs (each dish should get about 3/4 cup of pudding) and cover each with small saucers

Step 14

14 Refrigerate for at least 4 hours and up to 1 day

Step 15

15 Make the blueberry toppings: While the pudding is chilling, in a small pot over high heat, combine 1/4 cup (50 grams) of sugar with the water and heat, stirring, until the sugar is dissolved

Step 16

16 Add the blueberries, lemon juice and salt and bring to a boil

Step 17

17 Reduce the heat to low and simmer the mixture, stirring with a heatproof rubber spatula, until the blueberries burst open and the mixture thickens to a jelly-like consistency, 5 to 7 minutes

Step 18

18 Remove from the heat, let cool for a few minutes, then scrape into a small bowl

Step 19

19 Cover and refrigerate for at least 4 hours and up to 1 day

Step 20

20 When ready to serve, in a medium bowl, using a handheld mixer on medium speed, or with a whisk, whip the heavy cream with the remaining 1 teaspoon of sugar until soft peaks form, gradually increasing the speed to high, about 2 to 3 minutes for the handheld mixer

Step 21

21 When the whisk is lifted from the cream, it should form soft peaks with tips that slump over

Step 22

22 Pour in half of the blueberry compote, and using a rubber spatula, gently swirl and fold to make blue streaks

Step 23

23 Remove the puddings from the refrigerator and top each with a dollop of the blueberry whipped cream, followed by dollops of the remaining blueberry compote, and serve