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Vanilla Pudding with Fresh Fruit Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 45 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes (plus 2 hours chilling)
  • Yield: 4 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This creamy Vanilla Pudding with Fresh Fruit is a delightful homemade dessert featuring smooth, rich vanilla pudding topped with a vibrant mix of fresh strawberries, blueberries, and kiwi. Perfect for a light summer treat, the pudding is cooked on the stovetop, chilled for a velvety texture, and garnished with mint leaves for a refreshing finish.

Ingredients

Pudding

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract

Fruit Topping

  • 1 cup fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 1 cup fresh kiwi, peeled and diced

Garnish (optional)

  • Fresh mint leaves

Instructions

  1. Mix Dry Ingredients and Milk: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the milk until the mixture is smooth and free of lumps.
  2. Cook the Pudding: Place the saucepan over medium heat and cook, stirring constantly with a whisk or spatula, until the mixture thickens and starts to bubble, about 5–7 minutes.
  3. Temper the Egg Yolks: In a small bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot pudding mixture into the yolks while whisking constantly to temper them and prevent curdling.
  4. Combine and Thicken: Pour the tempered egg yolk mixture back into the saucepan. Continue cooking the pudding for another 2 minutes over medium heat, stirring constantly, until it thickens further.
  5. Finish the Pudding: Remove the saucepan from heat and stir in the unsalted butter and pure vanilla extract until fully incorporated and the pudding is silky smooth.
  6. Chill the Pudding: Pour the pudding into individual serving cups or one large bowl. Cover each with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours to set.
  7. Add Fresh Fruit and Garnish: Before serving, top each pudding cup with fresh strawberries, blueberries, and diced kiwi. Garnish with fresh mint leaves if desired for an added burst of color and flavor.

Notes

  • You can substitute any fresh fruit like mango, raspberries, or banana according to your preference or seasonal availability.
  • For a dairy-free version, replace whole milk with plant-based milk (such as almond or oat milk) and use plant-based butter alternatives.
  • Pressing plastic wrap onto the pudding’s surface is key to avoid forming a skin while chilling.
  • Make sure to temper the egg yolks carefully to prevent them from scrambling when added to the hot pudding mixture.

Find it online: https://slsrecipes.com/vanilla-pudding-with-fresh-fruit-recipe/