White Chocolate Pudding with Blackberry Curd
- For the pudding:
- 3 tablespoons cornstarch
- 1 tablespoon sugar
- 1/4 teaspoon table salt
- 2 1/4 cups whole milk
- 6 ounces white chocolate, chopped
- 1/2 teaspoon vanilla
- For the blackberry curd:
- 1/2 cup fresh blackberries
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup sugar
- Pinch of salt
- 1 large egg
- 2 tablespoons unsalted butter, cut into small pieces
Adapted from tideandthyme.com
To make the pudding, combine the cornstarch, sugar, and salt in a heavy bottom saucepan. Whisk in the milk, scraping the bottom and sides of the pan with a heatproof spatula to incorporate the dry ingredients. Place over low heat and stir constantly, scraping the bottom and sides. Use a whisk as necessary, should lumps begin to form. After about 15 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened.
Remove from the heat and stir in the vanilla. Strain the pudding through a fine-mesh strainer into a bowl with a spout, and pour into individual serving dishes. Chill in the fridge for at least 4 hours.
Meanwhile, purée berries in a food processor or blender until as smooth as possible. Press through a fine-mesh strainer to remove seeds. You should have between 3 and 4 tablespoons of purée.
Whisk together the blackberry purée, lemon juice, sugar, salt, and egg in a heavy 1-quart saucepan. Stir in the butter, and cook over moderately low heat, whisking frequently, until the curd is thick enough to hold the marks of the whisk, and until the first bubble appears on the surface, about 4 to 5 minutes. Divide the curd among prepared cups, gently spreading it on pudding surfaces.
Let chill for 1 hour before serving.