Vanilla Pudding with Fresh Berries and Gingersnaps

We love this combination of tart berries and sweet, spicy gingersnaps with creamy vanilla pudding.
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  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 10 min
  • Inactive: 4 hr
  • Cook: 10 min
  • Yield: 6 to 8 servings (about 6 cups)
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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)


  1. Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
  2. 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.
  3. 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.
  4. 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.
  5. 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.