This recipe, from Gourmet magazine, is one of my favorite summer dessert recipes. It’s easy to put together, can be eaten warm or cold, and with your favorite berries. The original recipe served 2; since there are 5 in my family, I tripled the recipe to make 6.
- 3/4 cup sugar
- 1/4 cup plus 2 TBS cornstarch
- 1/4 tsp salt
- 4 cups 1% milk
- 3 large egg yolks, lightly beaten
- 3 TBS unsalted butter, cut into 3 pieces
- 2 1/4 tsp vanilla
- 1/2 tsp almond extract
- 3 cups berries of your choice
In a heavy medium saucepan, whisk together sugar, cornstarch and salt.
Whisking, slowly add the milk until well-combined.
Whisk in the egg yolks. Place pan over medium heat and bring to a boil, whisking frequently.
Once boiling, whisk constantly and boil for 1 minute.
Remove pan from heat and whisk in the butter, vanilla and almond extract.
Layer pudding and berries in wineglasses, starting and ending with fruit. Refrigerate for 30 minutes for a warm pudding, or longer for cold.