French · Dessert
Creamy Vanilla Pudding
A lightened French-style vanilla custard pudding, set with cornstarch and a single egg yolk instead of a cream-heavy base, then finished with fresh raspberries for natural sweetness, colour and fibre.
$1
10 minsPrep
8 minsCook
138 minsTotal
MediumLevel
Nutrition per serving
140Calories
5.4gProtein
2.7gFat
22.8gCarbs
14.7gSugar
1.4gFiber
245mgSodium
100mgChol
0.9gSat Fat
215mgPotassium
152mgCalcium
0.5mgIron
0.7mcgVitamin B12
6.3mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Chamomile Tea
local
Sauternes
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the skim milk, cornstarch, sugar and salt together cold in a saucepan until the starch is fully dissolved with no lumps.
2
Set the pan over medium heat and bring to a gentle simmer, stirring constantly with a whisk or spatula, until the mixture visibly thickens, about 4-5 minutes.
3
Remove from heat and whisk a ladleful of the hot mixture into the beaten egg yolk to temper it, then whisk the tempered yolk back into the pan.
4
Return to low heat and cook for 1 more minute, stirring constantly, until glossy and thick enough to coat the back of a spoon; do not let it boil hard or the yolk will scramble.
5
Off the heat, stir in the vanilla extract.
6
Strain through a sieve into two 180ml pots to remove any lumps, dividing evenly.
7
Press a piece of cling film directly onto the surface of each pudding to stop a skin forming.
8
Chill in the fridge for at least 2 hours until fully set.
9
Just before serving, top each pot with the halved fresh raspberries.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g skim milk
- 0.5 oz14g cornstarch
- 1 1/81 1/8 egg yolks, lightly beaten (18g)
- 0.6 oz16g sugar white
- 0.1 oz4g vanilla extract
- 0 oz1g salt
- 1.4 oz40g halved raspberry
