What makes this pudding perfect for a spring picnic?

This pudding is light, refreshing, and easy to transport, making it ideal for outdoor gatherings. Its creamy texture and fresh spring flavors complement the season's vibrant produce.

How far in advance can I make spring picnic pudding?

You can prepare the spring picnic pudding up to 24 hours in advance. Store it in the refrigerator until ready to serve to maintain its freshness and texture.

Can I use different types of fruit in my spring picnic pudding?

Absolutely! Feel free to experiment with seasonal fruits like strawberries, blueberries, raspberries, or peaches. Consider adding a complementary flavor element like lemon zest to enhance the fruit's natural sweetness.

What's the best way to transport spring picnic pudding to a picnic?

To transport your spring picnic pudding, use a container with a tight-fitting lid to prevent spills. Pack it in a cooler with ice packs to keep it chilled during transport, especially on warm days.

5 Best Spring Picnic Pudding Secrets

Description

A creamy and delightful spring picnic pudding infused with fresh spring berries and lemon zest. The perfect dessert for your next outdoor adventure!

Ingredients

Scale

2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
⅛ teaspoon salt
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
½ teaspoon lemon zest, finely grated
1 cup mixed fresh berries (strawberries, raspberries, blueberries)
1 tablespoon granulated sugar
1 teaspoon lemon juice

Instructions

Prepare the Berries: Gently wash and hull the strawberries, cut them into bite sized pieces. Combine the strawberries, raspberries, and blueberries in a small bowl. Sprinkle with 1 tablespoon of sugar and 1 teaspoon of lemon juice. Stir gently and set aside to macerate while you make the pudding.
Combine Dry Ingredients: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt until smooth.
Temper the Egg Yolks: In a separate small bowl, whisk the egg yolks lightly. Gradually drizzle about ¼ cup of the warm milk mixture into the egg yolks, whisking constantly to prevent them from scrambling. Once the yolks are tempered, pour the egg yolk mixture back into the saucepan.
Cook the Pudding: Place the saucepan over medium heat and cook, whisking constantly, until the mixture comes to a simmer and thickens significantly (about 5 to 7 minutes). You’ll know it’s ready when it coats the back of a spoon.
Finish the Pudding: Remove the saucepan from the heat. Stir in the butter, vanilla extract, and lemon zest until the butter is melted and everything is well combined.
Chill the Pudding: Pour the pudding into individual serving cups or a larger bowl. Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours or until completely chilled.
Assemble and Serve: Once the pudding is chilled, remove it from the refrigerator. Spoon the macerated berries and their juices over the top of the pudding. Serve immediately and enjoy!

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 280
Sugar: 25g
Sodium: 80mg
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 100mg

Keywords: spring, picnic, pudding, berry, dessert, easy