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Mascarpone Berry Pudding




Source of Recipe


Internet


List of Ingredients




1 tablespoon all-purpose flour
1 tablespoon cornstarch
1/4 cup sugar
1 tablespoon sugar
1 large egg
1 large egg yolk
1 cup milk
1/2 teaspoon vanilla extract
2 tablespoons butter
1/3 cup mascarpone cheese
1 pint raspberries



Recipe



In a small bowl, sift together the flour, cornstarch, and all the sugar. In another bowl beat the egg and the yolk until pale and fluffy. Add dry ingredients slowly; beat until pale and fluffy again (2 minutes).
In a small heavy bottomed stainless steel saucepan, scald milk. Slowly add half of the scalded milk to the egg-flour mixture, beating constantly. Add this mixture to the remaining milk in the saucepan. and cook over a very low flame, whisking constantly. When mixture bubbles and thickens, remove from heat and continue whisking 1 minute. Transfer to a bowl and stir in vanilla and butter.

Refrigerate until chilled (at least 1 hour). (The dessert can be prepared up to this point 2 days ahead). Preheat broiler. Fold mascarpone into custard and divide among 4 inch ramekins. Press raspberries into custard. Sift confectioner's sugar over tops and set on cookie sheet. Broil on top rack until evenly browned (2 minutes). Let cool 1 minute serve.