Dessert Recipe

Prep dry and egg components

In a medium bowl, whisk together the granulated sugar and cornstarch until evenly combined. In a separate small bowl, lightly whisk the egg yolks so they are smooth and set aside.

Heat milk and cream

In a medium saucepan, combine the whole milk, heavy cream, and salt. Warm over medium heat, stirring occasionally, until the mixture is hot and steamy but not boiling (small bubbles will form at the edge) — about 5–7 minutes.

Temper the eggs

Ladle about 1/2 cup of the hot milk mixture into the bowl with the whisked yolks, whisking constantly to raise the yolks' temperature. Repeat with another 1/2 cup if needed until the yolks are warm. This prevents curdling when combined with the hot liquid.

Thicken the pudding

Whisk the sugar-cornstarch mixture into the remaining hot milk in the saucepan. Bring to a gentle simmer over medium heat, whisking constantly, until the mixture begins to thicken slightly. Slowly pour the tempered yolks back into the saucepan while whisking. Continue to cook and whisk over medium-low heat until the pudding is thick enough to coat the back of a spoon, about 2–4 minutes. Do not boil vigorously.

Finish and cool

Remove the pan from the heat. Stir in the butter and vanilla extract until the butter is melted and the pudding is glossy. Pour the pudding through a fine-mesh sieve into a clean bowl to remove any lumps. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours (or until set) before serving.

Make the compote while the pudding chills: place the berries, lemon juice, and 2 tablespoons sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the fruit breaks down and the mixture thickens slightly, 6–8 minutes. Taste and adjust sweetness. Remove from heat and cool to room temperature. The compote can be served warm or chilled.

To serve, spoon the chilled vanilla pudding into four dessert bowls or glasses (about 3/4 cup pudding per serving). Top each portion with 2–3 tablespoons of the berry compote (or fresh fruit if you prefer). Sprinkle with toasted sliced almonds and tuck a mint leaf on each.

Storage: Cover leftover pudding tightly and refrigerate for up to 3 days. Store compote separately in an airtight container for up to 5 days.