Dessert Recipe
Make Dessert Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla Pudding Base
Berries & Compote
Crunch & Finish
Method
Vanilla Pudding Base
- 1
Prepare dry starch and sugar
In a medium bowl, whisk together the granulated sugar and cornstarch until thoroughly combined and free of lumps. This ensures even thickening when heated.
- 2
- 3
- 4
Create slurry and thicken
Slowly whisk the sugar–cornstarch mixture into the warm milk. Continue to whisk until the cornstarch dissolves and mixture starts to thicken slightly, about 1–2 minutes.
- 5
- 6
Cook to pudding consistency
Cook over medium-low heat, stirring constantly with a heatproof spatula or whisk, until the mixture thickens to a pudding consistency and just comes to a gentle boil, about 2–4 minutes. Once thickened, continue to cook and stir for 30–60 seconds to eliminate any raw starch taste.
- 7
Finish and cool
Remove the saucepan from the heat. Stir in the butter, vanilla extract, and a pinch of sea salt until the butter melts and the pudding is smooth. Pour the pudding through a fine-mesh sieve into a clean bowl to remove any cooked egg bits for an extra-silky texture. 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 (can be chilled up to 24 hours).
Berries & Compote
- 8
Prepare berries
Place the strawberries, blueberries, and raspberries in a medium bowl. If you prefer a fully fresh topping, set aside 1/2 cup of berries (a mix) for garnish and proceed with making a quick compote from the rest.
- 9
Make quick compote
In a small saucepan over medium heat, combine the remaining berries, lemon juice, and 2 tablespoons sugar. Cook, stirring occasionally, until the berries release their juices and the mixture thickens slightly, about 5–7 minutes. Gently mash some of the berries with the back of a spoon for a more cohesive compote. Remove from heat and let cool to room temperature.
- 10
Cool and adjust sweetness
Taste the compote and adjust sweetness with a little more sugar if desired. Let it cool completely before assembling so it doesn't thin the chilled pudding.
Crunch & Finish
- 11
- 12
Assemble the dessert
Spoon a layer (about 1/3) of chilled vanilla pudding into individual serving glasses or bowls. Sprinkle about 1 tablespoon of graham cracker crumbs and a teaspoon of toasted nuts over the pudding. Add a spoonful (about 2 tablespoons) of the cooled berry compote and a few reserved fresh berries. Repeat to create a second layer if your serving vessel allows, finishing with a small dollop of whipped cream, remaining fresh berries, and a mint leaf for garnish.
- 13
Serve
Serve immediately after assembling for best texture (crunch stays crisp). If you need to hold longer, keep assembled desserts refrigerated (up to 4 hours). Add whipped cream and nuts just before serving if you want extra crispness.