Cinnamon-Mascarpone Pudding
Cinnamon-Mascarpone Pudding Erin McDowell

Lunch-box pudding often gets a bad rap. (The peel-off top doesn’t help.) But our pudding is in its own class--luxurious, creamy and finished in ten minutes (even better, it can be made the night before). We dress it up with silky-smooth mascarpone cheese and a touch of cinnamon, and serve it in little ceramic ramekins. Still wondering if things get better with age? The proof is in the pudding.

Makes 6 to 8 servings
Start to Finish: 45 minutes (includes cooling time)

Ingredients

Pudding

½ cup sugar

1½ tablespoons cornstarch

1 cup whole milk

3 egg yolks

1 teaspoon pure vanilla extract

½ teaspoon ground cinnamon, plus extra for garnish

2 cups mascarpone cheese

Topping

1 cup heavy cream

3 tablespoons granulated sugar

1 cup fresh berries (like blackberries, raspberries, and strawberries)

Directions

1. Place 6 to 8 small bowls or ramekins onto a baking sheet. In a small mixing bowl, whisk the sugar with the cornstarch to combine.

2. In a medium pot, combine the milk with the sugar mixture. Whisk to combine. Bring to a simmer over medium heat.

3. While the milk is heating up, whisk the egg yolks in a medium bowl. When the milk has reached a simmer, gradually pour it over the eggs, whisking constantly. Continue whisking for a few moments after all the milk has been added, then return the mixture to the pot.

4. Cook the pudding over medium-low heat, whisking constantly, until the mixture begins to bubble (boil) from the very center of the pot, 1 to 2 minutes more.

5. Remove the pot from the heat and whisk in the vanilla, cinnamon and mascarpone cheese. Mix until completely smooth.

6. Pour the pudding into the prepared vessels. Cover the tray with plastic wrap and refrigerate until cool, at least 30 minutes.

7. When ready to serve, whip the heavy cream with the sugar to medium peaks. Place 1 tablespoon whipped cream on top of each pudding. Garnish with a sprinkle of cinnamon and some fresh berries.

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