Ingredients

Pudding

• 1/3 cup granulated sugar
• 2 Tablespoons cornstarch
• 1/4 teaspoon salt
• 2 1/4 cups whole milk
• 3 large egg yolks, lightly beaten
• 3 Tablespoons unsalted butter, cut into small pieces
• 2 teaspoons vanilla extract

Toppings

• 1 cup raspberries
• 1 cup strawberries, sliced
• zest of one orange

Method

• Place a mesh strainer over a 4-cup measuring cup or bowl and set aside.
• Combine the sugar, cornstarch, and salt in a medium saucepan and whisk until incorporated.
• While whisking, slowly add in 1/4 cup of the milk until smooth.
• Whisk in the egg yolks and remaining milk.
• Place the saucepan over medium heat and cook, stirring often, until the pudding begins to thicken and just starts to bubble, about 5 to 6 minutes.
• Reduce the heat to medium low.
• Stir constantly, scraping the bottom and sides of the pan, until the pudding makes visible ribbons when drizzled over the surface, about 3 to 5 minutes.
• Remove from the heat and stir in the butter and vanilla extract until the butter is melted and completely incorporated.
• Pour the pudding through the strainer. Lightly press a piece of plastic wrap on top of the pudding to prevent a skin from forming.
• Chill in the refrigerator until set, about 2 hours.
• When ready to serve, Spoon pudding into 4 serving dishes and top each pudding with berries and zest.

 

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