Monday, June 10, 2013

Olallieberry Milk Pudding

Another combination of flavors that Dylan concocted during our olallieberry-brainstorm yesterday on the way home from picking olallies = milk + cardamom + olallieberries. So, I came up with an olallieberry milk pudding for breakfast this morning. Super fast and super tasty!

2 C milk
1/4 C organic granulated sugar
3 eggs, beaten
dash of ground cardamom
splash of pure vanilla extract
2 T flour
3 T butter
handful of olallieberries, rinsed, dried, and smashed  + olallies to garnish the individual servings

Heat milk in a saucepan over medium-low heat. Gently bring to boiling, stirring, then turn off heat. Whisk the eggs and milk together over a low to medium heat. Add in the cardamom, vanilla, sugar, flour. Whisk until smooth. Continue whisking until the pudding coats the back of a spoon. Remember it will thicken as it cools. Incorporate the smashed olallies and watch the pudding turn to a pale pink. Stir in the butter until it's completely melted and the pudding is glossy. Serve warm or chill in the fridge for a thicker version. Garnish with fresh olallieberries.

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