Radio Static Raspberry Puddings
Inspired by the unsettling hum that precedes danger, these individual puddings offer a surprisingly comforting, yet intriguing, dessert. A smooth, vanilla custard base is punctuated by a bright, vibrant raspberry swirl, like a fleeting moment of clarity amidst the interference.
Directions
- 1
In a medium saucepan, whisk together the milk, 1/2 cup granulated sugar, cornstarch, and salt until smooth.
- 2
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
- 3
In a separate small bowl, lightly whisk the egg yolks. Temper the egg yolks by gradually whisking about 1/2 cup of the hot milk mixture into them.
- 4
Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Continue to cook, whisking constantly, for another 1-2 minutes until very thick.
- 5
Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until fully melted and combined.
- 6
Divide the pudding evenly among four 6-ounce ramekins or small dessert bowls. Press plastic wrap directly onto the surface of each pudding to prevent a skin from forming, and refrigerate for at least 2 hours, or until thoroughly chilled.
- 7
While the puddings chill, prepare the raspberry swirl: combine raspberries, 1 tablespoon granulated sugar, and lemon juice in a small saucepan.
- 8
Cook over medium-low heat, stirring occasionally, until the raspberries break down and form a sauce, about 5-7 minutes. Press the sauce through a fine-mesh sieve to remove seeds, if desired. Let cool completely.
- 9
Before serving, remove the chilled puddings from the refrigerator. Spoon a generous swirl of the cooled raspberry sauce over each pudding.
- 10
Serve immediately as a chillingly delicious treat.