Triple Berry Pudding Recipe
Thursday, July 5, 2012
1/3 cup granulated sugar
1/4 cup cornstarch
3 cups milk
2 teaspoons raspberry extract or chambord liqueur
1 beaten egg yolk
2 cups fresh berries, blueberries, raspberries, strawberries, blackberries or a combo
raspberry jelly heated or other jelly of choice
In saucepan, combine sugar and cornstarch. Blend in milk, cook stirring constantly over medium heat until mixture thickens and bubbles. Spoon a few spoonsful of hot mixture into the yolk remaining and return this mixture to the saucepan. Cook and stir over low heat for 1 to 2 minutes. Remove from heat; stir in vanilla extract. Pour into small dishes or one large one. Cover with plastic wrap; chill 2 hours. Top with assorted berries that have been dipped in heated melted jelly of choice. This is a great filling for tarts too!
Posted by claudia lamascolo at 12:07:00 AM
Hi I'm Claudia, I blog about my family recipes some over 100 years old and Italian American foods. I am an author of a cookbook dedicated to my mom.