Lemony Vanilla Pudding with Summer Berries

An egg yolk and cornstarch thickened stovetop custard, gently flavored with cinnamon and vanilla, is just the match for ripe summer berries. This do-ahead dessert will be the perfect ending to your al fresco dinner party.

Lemony Vanilla Pudding with Summer Berries

Prep Time 20 minutes
Cook Time 7 minutes
Total Time 2 hours 30 minutes
An egg yolk and cornstarch thickened stovetop custard, gently flavored with cinnamon and vanilla, is just the match for ripe summer berries. This do-ahead dessert will be the perfect ending to your al fresco dinner party.
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Course Dessert
Servings 6

Ingredients
 

  • 3 cups whole milk
  • 1 strip of lemon zest
  • 1 small cinnamon stick
  • ¼ teaspoon kosher salt
  • ¾ cup plus 3 tablespoons sugar
  • 6 egg yolks
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1 teaspoon pure vanilla extract
  • ½ pint raspberries or 1 cup sliced strawberries
  • ½ pint blueberries
  • 2 teaspoons sugar
  • 2 tablespoons sliced almonds, lightly toasted

Instructions
 

  • Combine the milk, lemon, and cinnamon in a saucepan and bring just to a simmer.
  • Whisk the cornstarch and water together in a small bowl and set aside.
  • Meanwhile, beat the egg yolks, salt and sugar in a stand mixer on high speed until pale yellow, about 5 minutes. Stir the cornstarch mixture again to make sure it is dissolved, and add that to the egg yolks. Mix until combined.
  • Remove the bowl from the stand mixer. Using a whisk, carefully and slowly pour the hot milk into the egg yolk mixture while whisking the whole time. If you like, you can do this on the stand mixer, pouring the hot milk into the egg yolks while the machine is running, but be very careful of splatters if you use this method. Pour the mixture back into the saucepan.
  • Place the saucepan over medium heat and cook, stirring constantly, until thickened, about 7 minutes.
  • Remove from the heat and let cool slightly. You can strain through a fine mesh strainer if you like a super silky smooth pudding, otherwise just remove the lemon peel and cinnamon stick and discard them. If the pudding has formed a skin or looks clumpy, give it a good whisk and it will smooth out. Pour the custard into 6 serving glasses or jars and refrigerate at least 2 hours.
  • Combine the fruit with the remaining two teaspoons of sugar and combine gently. Spoon the fruit on top of the custards and sprinkle with the toasted almonds and serve.
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