Ingredients:
For the vanilla pudding:
500 ml milk
2 egg yolks
100 g sugar
40 g cornstarch (maizena)
1 vanilla pod (or 1 teaspoon vanilla extract)
A pinch of salt
For the raspberry coulis:
150 g fresh raspberries (or frozen)
50 g sugar
Juice of half a lemon
Method:
- Prepare the vanilla pudding
Heat the milk: Pour the milk into a saucepan and add the vanilla pod cut in half (if using extract, add it later). Heat the milk over a medium heat without boiling.
Prepare the egg and starch mixture: In a bowl, beat the egg yolks with the sugar and a pinch of salt until pale and frothy. Add the cornstarch and mix well.
Combine milk and eggs: When the milk is hot (but not boiling), slowly pour it into the egg mixture, stirring constantly to prevent the eggs from cooking. Strain the milk if you used the vanilla pod.
Cooking the custard: Pour everything back into the saucepan and cook over medium-low heat, stirring constantly until the custard thickens (this will take about 5-8 minutes). When it reaches the desired consistency, remove from the heat.
Cooking: Pour the custard into glasses or bowls and let it cool to room temperature. Then transfer it to the refrigerator for at least 2 hours, so it can firm up well. - Prepare the raspberry coulis
Blend the raspberries: Place the raspberries in a blender or mixer along with the sugar and lemon juice. Blend until you get a smooth sauce.
Straining (optional): If you prefer a smoother coulis, you can strain it through a sieve to remove the seeds.
Cooling: Place the coulis in the refrigerator for at least 30 minutes before using it, so that it cools down. - Assemble the dessert
Once the pudding is very cold and solid, add a little raspberry coulis on top.
You can decorate with a few whole fresh raspberries or a mint leaf for an extra touch.
Tips:
Eggless variant: If you prefer an eggless pudding, you can use a mix of milk and cream, thickened with just cornstarch. Add the vanilla and proceed as in the recipe.
Additional freshness: Add some grated lemon zest to the cream for an extra touch of freshness.
Storage: You can prepare the pudding and the coulis in advance. Store the pudding in the refrigerator for 2-3 days and the coulis for 2 days.
Vanilla pudding with raspberry coulis is the perfect dessert for an elegant dinner or a special lunch. Its freshness and creaminess make it irresistible!
