Baked vanilla pudding with warm raspberries

Baked vanilla pudding with warm raspberries

Based on 19 ratings

Difficulty

Easy 👌

Preparation

20 min

Baking

40 min

Resting

0 min

Ingredients

2Servings
200 ml
milk
125 ml
heavy cream
75 g
sugar
½
vanilla bean (seeds)
egg yolks
½
egg
100 g
raspberries
50 ml
red wine
½ tbsp
raspberry brandy
½ stick
cinnamon
½ tsp
cornstarch
salt
MetricImperial

Utensils

saucepan, oven, cooking spoon, large bowl, whisk, baking tins, ladle (optional), small bowl

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How-To Videos

how-to-prepare-berries

How to prepare berries

how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

how-to-separate-eggs

How to separate eggs

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal492
Fat28 g
Protein7 g
Carb46 g
  • 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.
    • 200 ml milk
    • 125 ml heavy cream
    • 25 g sugar
    • ½ vanilla bean (seeds)
    • saucepan
    • oven
    • 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.
    • egg yolks
    • ½ egg
    • 25 g 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.
    • 50 ml red wine
    • ½ tbsp raspberry brandy
    • 25 g sugar
    • ½ 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.
    • 100 g 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.
    • ½ tsp cornstarch
    • ½ tsp water
    • cooking spoon
    • small bowl

    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.

  • Enjoy your meal!

    Baked vanilla pudding with warm raspberries

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