Milk pudding, a creamy and easy-to-make dessert, I added a raspberry sauce, but alternatively, you can use other fruits like strawberries or blueberries, add a sprinkle of cocoa, melted dark chocolate, or even serve it simply. I love spoon desserts because they are simple and you can always make many and with different flavors. Now let’s see how to make milk pudding and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Rest time: 4 Hours
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare milk pudding

2 cups milk
1/4 cup sugar
1/4 cup cornstarch
1 vial vanilla (or vanilla bean)
9 oz raspberries
1 tbsp cornstarch
3 tbsp water
1/4 cup sugar

How to prepare milk pudding with raspberry sauce

Start by preparing the milk pudding with raspberry sauce; first, prepare the milk pudding by pouring the cornstarch into a small pot,
and slowly add the milk while continuously stirring to avoid lumps and eliminate any that form.
Once the milk is incorporated into the cornstarch, add the vial of vanilla or a vanilla bean if you prefer.
Place on the stove and keep stirring until it reaches a boil so the cream thickens; make sure to keep stirring, or it will stick to the bottom.
Transfer to a bowl or any mold you prefer and let it rest.
Now that the milk pudding is ready, start preparing the raspberry sauce by pouring the cornstarch and water into a small bowl and stir with a teaspoon so the cornstarch dissolves, then set aside.
Wash the raspberries and place them in a pot,
add the sugar,
place it on the stove and keep stirring until it reaches a boil; you’ll see the fruit becomes creamy.
When there are no more large pieces of raspberries, pour in the dissolved cornstarch,
stir and incorporate; you’ll see it changes color, becoming lighter and more gelatinous. If you want, you can also pass it through a sieve to get a smoother sauce without any strings; I like it rustic, so I didn’t filter it.
Take the milk pudding and pour the raspberry cream over it, then level it with a spoon to distribute it over the pudding.
Let it rest in the refrigerator for 4-6 hours so it will be fresh and firm,
serve the milk pudding with raspberry sauce in bowls.