Blackberry Budino

blackberry-budino
Photo by Tom Schierlitz
Rating
Read Reviews
  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 370 calories
    • Fat 28 g
    • Sat Fat 17 g
    • Cholesterol 155 mg
    • Sodium 230 mg
    • Protein 3 g
    • Carbohydrate 30 g
    • Sugar 24 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 57 mg

Whisk together the sugar, cornstarch, salt, egg, and egg yolk in a medium saucepan. Whisk in the cream.

Cook over medium heat, stirring continuously with a wooden spoon, until thickened and steadily boiling, 8 to 10 minutes. Remove from heat and stir in the butter and vanilla until the butter melts.

Divide among serving bowls or glasses. Spoon the blackberries on top. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour and up to 2 days.

Ingredients

  1. Check 2/3 cup sugar
  2. Check 2 tablespoons cornstarch
  3. Check 1/2 teaspoon salt
  4. Check 1 large egg plus 1 large egg yolk
  5. Check 1-1/2 cups heavy cream
  6. Check 2 tablespoons unsalted butter
  7. Check 1 teaspoon vanilla extract
  8. Check 6 ounces blackberries, mashed (3/4 cup)
  9. Check Whipped cream, for serving

Directions

  1. Whisk together the sugar, cornstarch, salt, egg, and egg yolk in a medium saucepan. Whisk in the cream.
  2. Cook over medium heat, stirring continuously with a wooden spoon, until thickened and steadily boiling, 8 to 10 minutes. Remove from heat and stir in the butter and vanilla until the butter melts.
  3. Divide among serving bowls or glasses. Spoon the blackberries on top. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour and up to 2 days.
  4. Serve topped with the whipped cream.