Vanilla Pudding with Fruit Jam Topping

A delicious vanilla pudding with colors of the season. Made from scratch!

Spring is all about color and so are festivals be it Holi or Easter.Why not go for an all natural chemical free colorful jam to make the vanilla pudding look pretty!

Vanilla pudding is a classic dessert which has the most delectable creamy texture and simply melts in the mouth. I donoo why I have been using the store bought instant crap all these years, after trying this recipe from the scratch I don't think I will ever go back to packet.. . The creaminess and taste you get from homemade one cannot be even compared to the other. This pudding is a very versatile one that can be served warm, at room temperature or chilled according to the weather and the topping can be changed to suit the season. If egg yolks are added it would be creamier but totally fine to go with just cornstarch which does the thickening and the heavy cream would take care of the rest.

The jams get ready in 5 mts each as very small quantity is made .When the dessert is portion sized you can decide on the flavors and do a mix and match to each one's likes. I am sure your guests would love to try all topping options.

Can be used as party desserts with individual portions. Can be made without sugar and skip the jam and it becomes diabetic friendly too.

I was literally hoping no one would pick the green bowl, I did the taste test, here is when I would say the looks are deceptive. It was the most unexpectedly delicious experiment I did. It may not be for everyone but If you are into green tea and matcha tea powder and its ice creams etc u will love the  vanilla pudding with mint jam.

Recipe adapted from here.
PRINTABLE RECIPE HERE
Ingredients: (yield 4 ice cream cups )
Whole milk -2 cups
Heavy whipping cream - 1 cup
corn starch-1 tbsp
Egg yolk -1 (optional)
Sugar -4 tsps
Vanilla essence - 1tsp(Use seeds from the bean, vanilla paste or extract for best results)

Jam topping and garnish:
Strawberry 1 for decoration, 4 for jam,3 tsp sugar
Blueberry - few for decoration 1 tbsp for jam,3 tsp sugar
Orange - 1 .  1 piece for decoration and 1/2 of 1 full orange for jam, 3 tsps sugar
Mint - few for decoration and jam 3-4 strands, Heavy cream 1 tbsp, corn starch 1 tsp,3 tsp sugar

Method:
Jams:
Make the jams first (these are single serve portions )(If you need to make more cups increase quantity proportionately )
Heat a wide mouth nonstick pan chop the fruit and add the sugar on top of it. Cover and cook until the fruit becomes mushy and the sugar makes it thick and all the water dries up. Mix in between so it does not scorch keep an eye as it takes around 5 mts only. Follow same method for strawberry blueberry and orange (skin removed)
For mint jam - grind the mint leaves, heavy cream, cornstarch and sugar together then continue to make jam as above on a low flame. Add 1 drop of peppermint flavor after it cools if u like. Not used here.

Keep each one in a separate bowl to cool then start making the pudding

Pudding:
Mix the corn starch in 3 tsp milk and keep aside
Heat the remaining milk when it boils add the cornstarch mixture, sugar and continuously  stirring without taking your hand so lumps don't form. Remove from heat add the cream then the egg yolk and stir well so the egg doesn't scramble return to low flame continue stirring until the egg cooks well and the pudding thickens well enough, for around 5-7 minutes until egg yolk cooks. Switch off flame and add vanilla essence.
Pour into the serving container and decorate with a scoop of jam, mint leaf  and the fresh fruit.

If the vanilla pudding is not served immediately put a cling wrap on top of the pudding once cooled yes touching the pudding so a thick skin is not formed on top of the pudding put topping only while serving.
Vanilla Pudding Can be served warm.
Can be refrigerated and served chilled.
The pudding tastes best the same day but it can be refrigerated for 1 day.
If cream and milk are not of same percentage it will separate into layers when refrigerated.

Spring is here finally!

Hope you like it.
Meena

Here are more fabulous Easter dishes from Food Network friends:
The Lemon Bowl: Roasted Asparagus and Tangerines with Toasted Almonds
Devour: Have a Hoppin’ Easter with These Remixed Brunch and Dinner Dishes
Creative Culinary: Deviled Eggs with Lemon Zest, Capers and Chives
The Mom 100: Spring Greens Salad with Kohlrabi and Golden Beets
Elephants and the Coconut Trees: Vanilla Pudding with Fruit Jam Topping
Napa Farmhouse 1885: Sauteed Broccolini With Garlic And Chile On Toast
Red or Green: Pasta With Kale, Garlic & Calabrian Chile
Big Girls, Small Kitchen: Fennel & Cherry Tomato Salad with Toasted Pistachios
Healthy Eats: 5 Spring Sides for a Healthier Easter Feast
Taste with the Eyes: Butter Lettuce Cups with Fried Goat Cheese, Green Apple, Meyer Lemon Cream
The Wimpy Vegetarian: Creamy Feta and Asparagus Casserole with Orzo
FN Dish: 5 Side Dishes That Are More Important Than the Easter Ham