Homemade Vanilla Pudding with Fresh Raspberries

Guest Blog Author: Colin Martin

When raspberry season hits Ontario, this homemade vanilla pudding topped with whipped cream and lots of fresh raspberries is a favourite dessert. The ingredients are basic, and the process is simple. Some prefer to prepare it in the microwave, but cooking it is half the fun for me. Reportedly, for the microwave method, merely mix all the ingredients together then cook in the microwave.

Start by beginning to heat 3 ½ cups of milk over medium, stirring occasionally. Be careful not to scorch it.

While the milk is heating, prepare the thickening mixture. Separate the eggs. Beat or whisk the egg yolks. Add the dry ingredients and remaining half cup of milk and mix well.

When the milk is scalding hot, almost boiling, whisk in the thickening mixture. Bring the mixture to a boil, whisking constantly. Continue to cook while whisking until thickened, again being careful not to scorch it.

Remove from heat. Add butter and vanilla, stirring to combine.

Whisk or beat the egg whites until fluffy. Temper by adding two tablespoons of the hot pudding mixture and whisking. This will help prevent the egg whites from cooking before being incorporated into the pudding mixture.

Whisk the egg white mixture into the pudding. Whisk only until combined. This will make the pudding fluffier and the pudding should still be hot enough that the egg will be cooked.

Pour into a bowl, covering with plastic wrap directly on the pudding. Let cool and refrigerate until set and chilled through.

Serve as is, or top with raspberries and whipped cream!

Homemade Vanilla Pudding with Fresh Raspberries

Recipe by Colin MartinCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

240

kcal

Ingredients

• ¾ cup sugar

• ⅓ cup corn starch

• ½ tsp salt

• 2 egg yolks, beaten

• 2 egg whites, beaten

• 4 cups milk, divided

• 1 tsp vanilla

• 1 Tbsp butter

Directions

• Heat 3 ½ cups milk to scalding over medium heat, stirring occasionally and being careful not to scorch.
• Mix the thickening mixture, using egg yolks, ½ cup milk, and dry ingredients.
• When milk is nearly boiling, whisk in the thickening mixture. Bring to boil and continue to whisk until thickened.
• When thickened, remove from heat and stir in butter and vanilla.
• Whisk or beat the egg whites until fluffy. Temper by adding two tablespoons of the hot pudding mixture and whisking. Then whisk the egg white mixture into the pudding mixture, only until combined.
• Pour into a bowl. Cover with plastic wrap directly on the pudding. Cool, then refrigerate until set.
• Top with whipped cream and raspberries to serve.