Vanilla Pudding with Fresh Berries and Gingersnaps

Name: Vanilla Pudding with Fresh Berries and Gingersnaps
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 288 grams heaping cups of blueberries, raspberries and/or sliced strawberries; 43 grams cornstarch; 5 larges egg yolks, beaten; 85 grams gingersnap cookies, finely crushed (about 12); 8 servings Kosher salt; 200 grams sugar; 2 teaspoons vanilla extract; 1 liters whole milk

The recipe Vanilla Pudding with Fresh Berries and Gingersnaps can be made in about 4 hours and 20 minutes. This recipe serves 8. One portion of this dish contains about 7g of protein, 8g of fat, and a total of 292 calories. It works well as a dessert. Head to the store and pick up blueberries, vanillan extract, kosher salt, and a few other things to make it today.

Instructions

Heat 4 cups of the milk in a large saucepan over medium heat until steaming.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl.

Ingredients you will need

Corn Starch

Sugar

Salt

Equipment you will use

Whisk

Bowl

Whisk in the egg yolks and the remaining 1/2 cup milk.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Whisk

Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes.

Ingredients you will need

Milk

Egg

Equipment you will use

Whisk

Sauce Pan

Remove from the heat and stir in the vanilla.

Ingredients you will need

Vanilla

Cool slightly, stirring a few times to prevent a skin from forming.

Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the berries. Spoon the pudding into six to eight individual cups and top with the crushed gingersnaps.

Ingredients you will need

Gingersnap Cookies

Berries

Equipment you will use

Whisk

Equipment

Ingredients

Servings:

288grams

heaping cups of blueberries, raspberries and/or sliced strawberries 43grams

cornstarch 5larges

egg yolks, beaten 85grams

gingersnap cookies, finely crushed (about 12)8servings

Kosher salt 200grams

sugar 2teaspoons

vanilla extract 1liters

whole milk

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Vanilla Pudding on the menu? Try pairing with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.