INGREDIENTS
½ cup plus 3 Tbsp. sugar, divided 3 Tbsp. cornstarch
Pinch of kosher salt
2? cups whole milk, divided
1 egg
1 vanilla bean, scraped or 2 tsp. vanilla extract
2 cups blueberries or blackberries
3 teaspoons granulated sugar
Juice of a quarter of a lemon
PREPARATION
• In a separate bowl, whisk together œ cup sugar, the cornstarch and salt together. Slowly whisk in ? cup milk to avoid lumps, then whisk in the egg. Set aside.
• In a saucepan over medium heat, bring the remaining 2 cups milk to just below a boil in a saucepan. Add the vanilla bean (do not add vanilla extract, if using).
• Pour the hot milk from the saucepan into the cornstarch mixture, whisking the whole time.
• Return the entire mixture to the saucepan over medium-low heat and stir constantly with a wooden spoon or silicone spatula until it simmers and begins to thicken. Stir in the vanilla extract, if using.
• Divide the pudding evenly between 4 large ramekins or serving dishes and press a piece of plastic wrap against the surface of the puddings to prevent a film. Refrigerate 2 hours, until completely chilled and set.
• Preheat the oven to 450 degrees.
• Toss the blueberries with the remaining 3 tablespoons sugar and place in a shallow roasting pan.
• Roast 12 to 15 minutes, shaking the pan once or twice during cooking.
• Sprinkle the lemon juice over the berries immediately after removing from the oven.
• To serve, top each serving with a generous dollop of roasted berries and juice.
This article appears in June 2018.