Cheesecake Pudding

Preparation

1. Step 1

   In a medium saucepan, whisk the milk, heavy cream, lemon zest, salt and ¼ cup/50 grams sugar until combined. Place the saucepan over medium heat and bring to a simmer, stirring occasionally.

2. Step 2

   While the mixture heats, whisk the remaining ½ cup/100 grams sugar and the cornstarch in a medium, heat-safe bowl. Add the egg yolks and whisk until the mixture forms a thick paste.

3. Step 3

   When the milk mixture comes to a simmer, remove it from the heat. Whisking constantly, gradually add about a third of the hot milk mixture to the egg-yolk mixture in a slow, steady stream until combined. Transfer the contents of the bowl to the saucepan and whisk well to combine.

4. Step 4

   Heat over medium-low and cook, whisking constantly, until the mixture begins to thicken, 6 to 8 minutes. (Once the mixture thickens, you may find it easier to switch to a silicone spatula for stirring.) Continue to cook, stirring constantly, until the mixture comes to a boil with large bubbles breaking at the surface, 2 to 3 minutes.

5. Step 5

   Remove the saucepan from the heat, and whisk in the cream cheese and the vanilla. Strain the mixture through a fine-mesh sieve into a heat-safe bowl. Place plastic wrap directly on the surface of the pudding (this prevents a “skin” from forming) and refrigerate until chilled, at least 1 hour.

6. Step 6

   Serve the pudding in bowls or on small plates. Top with crumbled cookies and fresh berries, if desired.