Vanilla Pudding with Fruit Compote is a simple French recipe that is both visually and actually tasty. The tilted setting of the vanilla pudding and the freshness of the fruit makes this a refreshing dessert to every meal. I always make a few extra as a treat for myself but don’t tell anyone. Normally, I use fresh fruit during season, but frozen fruit is both tasty and economical. I have compoted blueberries, strawberries, blackberries and raspberry. Am going to try mango and kiwi soon.

Vanilla Pudding with Fruit Compote

The tilted pudding is a talking point and so full of flavour.

4.75 from 90 votes

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Course: Dessert

Cuisine: French

Keyword: Dairy, Dessert, Eggs, Fruit

Cook Time: 20

Total Time: 20

Servings: People

Calories: 271kcal

Ingredients

For the Vanilla Pudding

1 tsp vanilla extract
3 large egg yolks free range
¾ cup sugar
3 cups full fat milk whole
3 tbsp corn-starch to thicken the pudding
1 tbsp butter room temperature
1 pinch salt

For the Fruit Compote

2 cups fruit
2 tbsp orange juice
12 leaves mint

Instructions

In a small dish add the corn-starch and ¼ cup milk and whisk to combine. Put to one side as you will need it shortly.
Place a saucepan over a medium heat and add the 2 ¾ cups of milk, sugar and the salt and stir until it starts to steam. Never let it boil.
In a mixing bowl, add the egg yolks and whisk gently. Once the milk mixture is steaming slowly pour enough into the yolks to blend together. You need to continually whisk while missing. When mixed, pour the egg yolks and milk mixture back into the pan and stir.
Pour the corn-starch/milk mixture as made in part 1 into the saucepan and continue to stir.
When the contents start to simmer and has thickened, remove from the heat, and add the vanilla extract and the butter. I like to stir until the butter has fully dissolved.
Pour into your serving glasses and push cling film/plastic wrap until it touches the pudding.
I lean my glasses over in the fridge with the clingfilm still in contact so it sets at a angle. It requires a few hours to set enough to hold the compote. This way adding the compote looks so cool. I place the base of the glass through the shelf and lean them up against packs of butter. Hey it works!!
Time for the compote. Place a small saucepan over a medium heat and add the fruit and orange juice.
When the juice and fruit start to bubble, break the fruit down with a spoon or spatula into a pulp.
Cook the fruit and juice over the heat for about 10 minutes giving it another pulping every couple of minutes.
When fully pulped and looking gorgeous, remove from the heat and transfer to sterilized jars. Allow to cool completely or use warm over ice cream etc.
When its time to serve the vanilla pudding, carefully remove from the fridge making sure that it has firmed up and set.
Add the fruit compote to the glass carefully and return to the fridge until needed.
Decorate with mint leaves, little fruit etc.

Notes

The compote can be stored in the fridge in an airtight container for about 7 – 10 days or place in the freezer. I use the ice cube trays to create portions.

Nutrition