Vanilla Pudding with Fresh Berries and Gingersnaps

We love this combination of tart berries and sweet, spicy gingersnaps with creamy vanilla pudding.

Total Time:
4 hr 20 min
Prep:
10 min
Inactive:
4 hr
Cook:
10 min

Yield:
6 to 8 servings (about 6 cups)
Level:
Easy

Ingredients
  • 4 1/2 cups whole milk
  • 1 cup sugar
  • 1/3 cup cornstarch
  • Kosher salt
  • 5 large egg yolks, beaten
  • 2 teaspoons vanilla extract
  • 2 heaping cups of blueberries, raspberries and/or sliced strawberries
  • 3 ounces gingersnap cookies, finely crushed (about 12)
Directions
  • Heat 4 cups of the milk in a large saucepan over medium heat until steaming.

  • Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.

  • Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla.

  • Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.

  • Before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in the berries. Spoon the pudding into six to eight individual cups and top with the crushed gingersnaps.

  • Copyright 2013 Television Food Network, G.P. All rights reserved


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    This recipe is featured in:

    Comforting Desserts