Ingredients
For the Pudding:
- 3 cups (720 ml) whole milk
- ¼ cup (50 g) granulated sugar
- 2 tbsp cornstarch (or 1½ tbsp rice flour, if avoiding cornstarch)
- 1 tsp vanilla extract (or ½ vanilla bean scraped)
- Pinch of salt
- ½ cup (120 ml) heavy cream (optional, for extra creaminess)
For the Berry Syrup:
- 1½ cups mixed berries (fresh or frozen — raspberries, blueberries, strawberries, or blackberries)
- ¼ cup (50 g) sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)
Instructions
Step 1: Make the Vanilla Milk Pudding
- In a saucepan, whisk together milk, sugar, cornstarch, and salt until smooth.
- Place over medium heat and cook, stirring constantly, until the mixture begins to thicken (about 7–10 minutes).
- Once it coats the back of a spoon, remove from heat and stir in vanilla extract (and heavy cream, if using).
- Pour into small serving bowls or glasses.
- Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours (or until chilled and set).
Step 2: Make the Berry Syrup
- In a small saucepan, combine berries, sugar, and lemon juice.
- Cook over medium heat for 5–8 minutes until the berries soften and release their juices.
- If you want a thicker syrup, stir in the cornstarch-water mixture and cook for 1–2 more minutes until glossy.
- Let the syrup cool completely before spooning over the pudding.
Step 3: Assemble & Serve
Top each chilled pudding with a generous drizzle of berry syrup.
Optionally, garnish with fresh berries, mint leaves, or a dusting of powdered sugar.
Tips for Perfection
- For an extra smooth texture, strain the pudding through a fine sieve before chilling.
- Replace some of the milk with coconut milk for a tropical twist.
- You can use only one berry type (like raspberry or blueberry) for a signature color and flavor.