2000s Recipes + Menus
Brandied Fig Vanilla Pudding
Serves4
- Active time:15 min
- Start to finish:2 hr
February 2009
- 1/3 cup sugar
- 2 1/2 tablespoons cornstarch
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cut into bits
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup fig or other preserves
- 1 tablespoon brandy, or to taste
- 1/2 teaspoon fresh lemon juice
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Whisk together sugar, cornstarch, and 1/8 tsp salt in a heavy medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.
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Divide among 4 (6- to 8-oz) glasses and chill, uncovered, until cold, at least 1 1/2 hours.
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Stir together preserves, brandy, and lemon juice, then spoon on top of puddings.
Cooks’ note: We’ve also got a web-exclusive recipe using the leftover fig preserves.
- Keywords
- ruth cousineau,
- dessert,
- dairy,
- fruit,
- buy this make that
Recipes + Menus
Buy This, Make That
Select recipes from the magazine, along with the web-exclusive recipes that our test kitchen created to use up those pesky leftover ingredients.
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