Almond Cornstarch Fruit Pudding
An old-fashioned cornstarch pudding, this smooth and creamy mixture forms a soothing backdrop to the assertive fruit flavors. A cook’s tip: before adding cornstarch to a liquid, always mix cornstarch first with a little liquid to make a paste. And don’t whisk the cornstarch too vigorously because that causes it to break down so it won’t thicken properly. Instead, stir it slowly with a wooden spoon.
INGREDIENTS | SERVES 4
- 3 tablespoons cornstarch
- 2 cups almond-flavored soymilk
- 2 eggs yolks
- ½ cup sugar
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- Pinch salt
- 2 tablespoons butter
- 1 cup blueberries
- 1 cup sliced strawberries
Combine the cornstarch with 3 tablespoons soymilk, then combine this mixture with egg yolks and sugar in a mixing bowl. Stir in ½ cup soymilk to make a paste.
Heat the remaining soymilk in a large saucepan over medium-low to medium heat and, stirring gently, slowly pour in the cornstarch mixture. Increase the heat to medium-high and bring the mixture to a boil.
Immediately reduce the heat to medium-low and, stirring gently, add the almond and vanilla extracts and the salt and butter.
Meanwhile, put the fruit into a 2-quart serving bowl. When the pudding mixture is thickened slightly, pour it over the fruit. Let the pudding cool slightly before serving or chill and serve cold.