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Mascarpone Pudding
Print Recipe
Course
Dessert
Cuisine
Italian
Servings
6
people
Ingredients
½
cup
sugar
1 ½
tbsp
cornstarch
1
cup
whole milk
3
egg yolks
whisked
1
tsp
pure vanilla extract
½
tsp
ground cinnamon
plus extra for garnish
2
cups
mascarpone cheese
Instructions
Using a small mixing bowl, whisk the sugar with the cornstarch until combined.
In a small saucepan, combine the milk with the sugar and cornstarch mix over medium heat, whisking until it comes to a simmer.
When the milk starts to simmer, slowly pour it over the eggs and whisk constantly.
Continue to whisk until all the milk is poured onto the eggs, then return the whole mixture to the saucepan.
Cook over medium-low heat, whisking constantly until the mixture begins to boil (it will start to bubble from the center – 2-3 mins).
Remove the saucepan from the heat and whisk in the vanilla, cinnamon and mascarpone cheese.
Mix until entirely combined and the consistency is completely smooth.
Place six small bowls or mini ramekins onto a tray or baking sheet with edges.
Pour the pudding mixture evenly into the bowls or ramekins.
Cover the tray with plastic wrap and refrigerate until cool and somewhat set, at least 1 hour, but best overnight.
Garnish with toppings of your choice (suggestions: fresh berries, freshly whipped cream).
Keyword
Pudding