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Top this pudding with any ripe fruit. If you're looking for crunchy texture, gild it with crushed banana chips or chopped macadamia nuts.

Marian Cooper Cairns
Recipe by Southern Living June 2014

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Credit: Iain Bagwell; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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