I love Aran Goyoaga’s blog, cannelle et vanille, and her book, Small Plates & Sweet Treats, so so so much. In fact, her blog is the major reason why I started this blog of mine. Her recipe and her pictures are so inspiring that I learned so much from them.
This vanilla pudding is the recipe from her book. It came out really creamy and light. I topped it with blackberries because they complimented one another, and of course, it would make the well-photographed picture. Try it, you will surely like it.
- 2 cups whole milk
- 1/2 cup natural cane sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- 2 cardamom pods, cracked
- zest of 1/2 lemon
- 6 egg yolks
- 4 teaspoons cornstarch
- 1 cup heavy cream
- 1 cup blackberries
In a medium saucepan, combine the whole milk, 1/4 cup of sugar, vanilla bean and seeds, cardamom pods, and lemon zest. Bring this mixture to a simmer over medium heat.
Meanwhile, whisk together the egg yolks, 1/4 cup of sugar, and cornstarch in a medium bowl. Add the heavy cream and whisk until combined.
Strain the hot milk mixture; discard the vanilla bean, zest, and cardamom. Pour the hot milk mixture gradually into the egg yolk mixture while whisking. Heat the custard over medium heat while stirring with a wooden spoon until it reaches a boil. Continue cooking until it thickens, about 2 minutes. Pour the hot custard immediately into 4 (8-ounce) ramekins.
Let the custard cool at room temperature for 30 minutes, then cover the ramekins with plastic wrap, and chill in the refrigerator for 2 hours. Serve topped with blackberries.