Hibiscus Vanilla Bean Pudding Cups

In a small bowl whisk together 1/4 cup of milk with the cornstarch and set aside.

In a medium saucepan, whisk together the remaining milk, evaporated milk, salt and sugar. Allow the mixture to heat over medium until it’s steaming hot, but not boiling. Drop the tea bags and the vanilla bean into the milk and allow to steep for 30 minutes. Occasionally use the back of a spoon to lightly press the milk out of the tea bags. It will be bright pink and begin to turn the milk mixture a rosy color. After 30 minutes, give the teabags a final squeeze into the pan and remove the bags from the milk. Remove the vanilla bean and using a sharp knife, scrape the seeds out of the pod and stir into the milk mixture.

Place the egg yolks in a medium bowl (reserve the whites for another use). Return the milk to the stove and heat again until the mixture is steaming. Once the milk is hot (but not boiling), slowly whisk about ½ cup into the yolks to temper them. Pour the yolk mixture into the pan with the milk, along with the cornstarch mixture. Whisk well to combine.

Continue to cook over medium heat, whisking constantly, until the mixture begins to bubble around the edges and becomes thick enough to coat the back of a spoon. Remove from heat and pour through a fine mesh strainer into a heat proof bowl.

Pour the strained pudding into 4-6 small bowls and top each with a layer of plastic wrap to prevent a skin from forming. Allow to chill for several hours before serving. Top with freshly whipped cream and berries before serving.

Yield: 6 servings

Recipe Developed By Alison Needham/CA Grown for CMAB

Photo credit: Alison Needham/CA Grown