The jams get ready in 5 mts each as very small quantity is made .When the dessert is portion sized you can decide on the flavors and do a mix and match to each one’s likes. I am sure your guests would love to try all topping options.
Recipe adapted from here.
PRINTABLE RECIPE HERE
Ingredients: (yield 4 ice cream cups )
Whole milk -2 cups
Heavy whipping cream – 1 cup
corn starch-1 tbsp
Egg yolk -1 (optional)
Sugar -4 tsps
Vanilla essence – 1tsp(Use seeds from the bean, vanilla paste or extract for best results)
Jam topping and garnish:
Strawberry 1 for decoration, 4 for jam,3 tsp sugar
Blueberry – few for decoration 1 tbsp for jam,3 tsp sugar
Orange – 1 . 1 piece for decoration and 1/2 of 1 full orange for jam, 3 tsps sugar
Mint – few for decoration and jam 3-4 strands, Heavy cream 1 tbsp, corn starch 1 tsp,3 tsp sugar
Make the jams first (these are single serve portions )(If you need to make more cups increase quantity proportionately )
Heat a wide mouth nonstick pan chop the fruit and add the sugar on top of it. Cover and cook until the fruit becomes mushy and the sugar makes it thick and all the water dries up. Mix in between so it does not scorch keep an eye as it takes around 5 mts only. Follow same method for strawberry blueberry and orange (skin removed)
For mint jam – grind the mint leaves, heavy cream, cornstarch and sugar together then continue to make jam as above on a low flame. Add 1 drop of peppermint flavor after it cools if u like. Not used here.
Keep each one in a separate bowl to cool then start making the pudding
Mix the corn starch in 3 tsp milk and keep aside
Heat the remaining milk when it boils add the cornstarch mixture, sugar and continuously stirring without taking your hand so lumps don’t form. Remove from heat add the cream then the egg yolk and stir well so the egg doesn’t scramble return to low flame continue stirring until the egg cooks well and the pudding thickens well enough, for around 5-7 minutes until egg yolk cooks. Switch off flame and add vanilla essence.
Pour into the serving container and decorate with a scoop of jam, mint leaf and the fresh fruit.
If the vanilla pudding is not served immediately put a cling wrap on top of the pudding once cooled yes touching the pudding so a thick skin is not formed on top of the pudding put topping only while serving.
Vanilla Pudding Can be served warm.
Can be refrigerated and served chilled.
The pudding tastes best the same day but it can be refrigerated for 1 day.
If cream and milk are not of same percentage it will separate into layers when refrigerated.
Hope you like it.
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