Baked vanilla pudding with warm raspberries

Baked vanilla pudding with warm raspberries

11 ratings

Karolin, enthusiastic cook


„A quick and easy dessert, which is both creamy and fruity. I like to add a mix of berries to the sauce.“

Difficulty

Easy 👌
20
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 ml
milk
250 ml
heavy cream
150 g
sugar
1
vanilla bean (seeds)
5
egg yolks
1
egg
200 g
raspberries
100 ml
red wine
1 tbsp
raspberry brandy
1 stick
cinnamon
1 tsp
cornstarch
salt
Metric
Imperial
  • 400 ml milk
  • 250 ml heavy cream
  • 150 g sugar
  • 1  vanilla bean (seeds)
  • 5  egg yolks
  • 1  egg
  • 200 g raspberries
  • 100 ml red wine
  • 1 tbsp raspberry brandy
  • 1 stick cinnamon
  • 1 tsp cornstarch
  • salt

Utensils

  • oven
  • 2 saucepans
  • large bowl
  • whisk
  • baking tins
  • cooking spoon
  • ladle (optional)
  • small bowl

Enjoy with

Sauternes, Bordeaux, 2011
This noble wine emphasizes the fruitiness of the raspberries. Softly golden in its color, the sweet wine should be enjoyed at a drinking temperature of 10°C/50°F.

Nutrition per serving

Cal
492
Protein
7g
Fat
28g
Carb
46g

Step 1/7

Preheat oven to 110°C/230°F. Add milk, heavy cream, a third of the sugar, the seeds of one vanilla bean, and a small pinch of salt to a saucepan. Bring mixture to a slight boil.
  • 400 ml milk
  • 250 ml heavy cream
  • 50 sugar
  • 1 vanilla bean (seeds)
  • oven
  • saucepan
  • cooking spoon

Preheat oven to 110°C/230°F. Add milk, heavy cream, a third of the sugar, the seeds of one vanilla bean, and a small pinch of salt to a saucepan. Bring mixture to a slight boil.

Step 2/7

Whisk together egg yolks, egg, and another third of the sugar.
  • 5 egg yolks
  • 1 egg
  • 50 sugar
  • large bowl
  • whisk

Whisk together egg yolks, egg, and another third of the sugar.

Step 3/7

Now, add the hot milk mixture to the beaten egg mixture. Whisk vigorously until everything is well combined. Work quickly to prevent lumps.
  • whisk

Now, add the hot milk mixture to the beaten egg mixture. Whisk vigorously until everything is well combined. Work quickly to prevent lumps.

Step 4/7

Transfer the mixture into baking tins and bake in a preheated oven at 110°C/230°F for approx. 40 – 45 min. until fully set. Then, remove from oven and let cool.
  • oven
  • baking tins
  • ladle (optional)

Transfer the mixture into baking tins and bake in a preheated oven at 110°C/230°F for approx. 40 – 45 min. until fully set. Then, remove from oven and let cool.

Step 5/7

Before serving, prepare the sauce. Add red wine, raspberry brandy, the remaining sugar, and a cinnamon stick to a saucepan. Bring everything to a boil and let simmer until the sugar has fully dissolved.
  • 100 ml red wine
  • 1 tbsp raspberry brandy
  • 50 sugar
  • 1 stick cinnamon
  • saucepan
  • cooking spoon

Before serving, prepare the sauce. Add red wine, raspberry brandy, the remaining sugar, and a cinnamon stick to a saucepan. Bring everything to a boil and let simmer until the sugar has fully dissolved.

Step 6/7

Then, add the raspberries and let them sit in the hot mixture for approx. 10 min. until they are fully warmed through. Do not let the mixture boil anymore since that will destroy the structure of the raspberries.
  • 200 raspberries
  • cooking spoon

Then, add the raspberries and let them sit in the hot mixture for approx. 10 min. until they are fully warmed through. Do not let the mixture boil anymore since that will destroy the structure of the raspberries.

Step 7/7

To finish, dissolve cornstarch in a bit of water and carefully stir into raspberry sauce until thickened to desire. Serve on top of hot or cold vanilla pudding and enjoy.
  • 1 tsp cornstarch
  • 1 tsp water
  • small bowl
  • cooking spoon

To finish, dissolve cornstarch in a bit of water and carefully stir into raspberry sauce until thickened to desire. Serve on top of hot or cold vanilla pudding and enjoy.