Vanilla Pudding with Raspberry Coulis – A Tempting Spoonable Dessert for Any Occasion

In a medium saucepan, whisk together the milk, sugar, cornstarch, and the seeds scraped from the vanilla bean (or vanilla extract).

Heat over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil.

Once thickened, remove from heat and quickly whisk in the egg yolk. Return to heat for another 1-2 minutes, stirring continuously.

Remove from heat and stir in the butter until smooth. Let the pudding cool slightly before transferring it into serving cups or bowls. Refrigerate for at least 2 hours to set.

Make the Raspberry Coulis:

In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the sauce thickens.

Strain the mixture through a fine mesh sieve to remove the seeds, then let it cool.

Serve:

Spoon the cooled raspberry coulis over the chilled vanilla pudding just before serving. Garnish with fresh raspberries or a sprig of mint for a finishing touch.

Serving and Storage Tips:

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