Vanilla Pudding with Berry Sauce
Vanilla pudding with berry sauce from Spoonsparrow scores with antioxidants in the berries, which protect your cells and prevent diseases.
Ingredients
- 250 ml milk (3.5% fat)
- 35 g Cornstarch (3.5 tbsp)
- 0.5 Vanilla bean
- 2 Eggs
- 2 tbsp honey
- 200 g berries
- 1 tbsp Lemon Juice
Instructions
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1.
Remove 50 ml of milk and pour it into a screw-top jar. Add the cornstarch, close the container and shake until there are no lumps left.
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2.
Rinse a small saucepan with cold water. Split the vanilla bean in half and scrape out the seeds. Separate the eggs.
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3.
Add the vanilla bean and seeds with the remaining milk to the saucepan and bring to a boil over low heat.
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4.
Stir the cornstarch mixture into the boiling milk with a whisk and let it boil for 1 minute while stirring constantly. Stir in 1 tbsp of honey and remove the milk from the heat, removing the vanilla bean.
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5.
Put the egg yolks in a bowl and stir in a ladleful of vanilla milk. Gently fold the tempered cream into the remaining milk in the saucepan. Beat the egg whites with salt into stiff peaks. Gently fold them into the vanilla cream with a spatula. Let the pudding cool slightly.
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6.
For the berry sauce, simmer the berries in a saucepan over medium heat for 3-4 minutes, add 1 tbsp of honey and lemon juice and puree finely. Fill lukewarm pudding into bowls and serve with berry sauce.
