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Hands-on Time
30 Mins
Total Time
1 Hour 30 Mins
Yield
Makes 6 servings
Photo: Iain Bagwell; Styling: Caroline M. Cunningham

How to Make It

Step 1

Whisk together first 3 ingredients in a medium-size heavy saucepan; whisk in egg yolks and next 2 ingredients until well blended. Cook mixture over medium-low heat, whisking constantly, 10 to 12 minutes or just until mixture thickens and begins to bubble. (Do not boil.) Remove from heat, and pour mixture through a wire-mesh strainer into a bowl.

Step 2

Divide pudding among 6 ramekins or bowls. Place plastic wrap directly on warm custard (to prevent a film from forming); chill 1 hour to 2 days. Top each with fruit just before serving.

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