Vanilla Bean Pudding with Berries

ROSE & IVY Vanilla Bean Pudding with Black Berries

If you are looking for a delicious dessert to compliment seasonal berries, look no further than this vanilla bean pudding recipe. For those of you who haven’t made the switch to vanilla beans versus extract, this is the perfect time to do so! This simple swap yields the tastiest and creamiest results, plus the addition of sweet berries on top—you can use blackberries, blueberries, raspberries, currants, gives it a seasonal spin.

A Tip: Make this dessert into an elegant affair by serving it in a beautiful glass.

Vanilla Bean Pudding with Berries

2/12 cups low fat milk, divided

1 vanilla bean, seeded, plus pod

1 teaspoon pure vanilla extract

Pinch of coarse sea salt

3 egg yolks

3 tablespoons corn starch

Fresh berries, for garnish (blackberries, blueberries, strawberries, currants, etc)

Directions: Place 2 cups milk, vanilla bean seeds, pod, vanilla extract and salt in a heavy bottomed sauce pan. Bring to a simmer. In the meantime, add egg yolks, corn starch and remaining half cup of milk in a bowl, beat to combine. Once mixture has simmered, add yolk mixture stirring constantly with a wooden spoon to ensure that it does not clump. Stir until thickened and coats the back of the spoon. Pour into serving dishes and refrigerate until chilled. Serve with fresh berries.

Serves 4 small portions or 2 large