Creamy Vanilla Pudding with Fresh Berries
Ingredients:
For the Pudding:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Topping:
Fresh blackberries
Fresh raspberries
Fresh mint leaves
Instructions:
Prepare the Pudding:
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble (about 5-7 minutes).
Once it starts to bubble, cook for an additional 1-2 minutes while stirring continuously.
Remove from heat.
Temper the Eggs:
In a separate bowl, lightly beat the egg yolks.
Gradually whisk in about 1/2 cup of the hot milk mixture into the egg yolks to temper them.
Slowly whisk the tempered egg yolks back into the saucepan with the remaining milk mixture.
Finish the Pudding:
Return the saucepan to the heat and cook for another 1-2 minutes, stirring constantly until the pudding thickens further.
Remove from heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
Cool the Pudding:
Pour the pudding into a bowl or individual serving dishes.
Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
Refrigerate for at least 2 hours or until thoroughly chilled.
Serve:
Before serving, top the pudding with fresh blackberries and raspberries.
Garnish with fresh mint leaves.
