Couscous gives this easy-to-make pudding an interesting, tapioca-like texture. Feel free to use limes instead of lemons with the blueberries, or a combination of the two.
Make Ahead: The puddings can be made a day in advance.
- For the pudding
- 1/2 cup plain quick-cooking couscous
- 1/2 cup yellow cornmeal
- 3 cups whole or low-fat milk
- 1/2 cup sugar
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- For the topping
- 4 cups fresh blueberries, stemmed and rinsed
- Finely grated zest and freshly squeezed juice of 1 lemon (1 tablespoon zest and 2 or 3 tablespoons juice; may substitute lime juice)
- 1/4 cup sugar
- 1 tablespoon cornstarch
For the pudding: Have 8 wineglasses or martini glasses at hand (8 ounces or larger).
Stir the couscous and cornmeal together in a medium bowl.
Combine the milk, sugar, cardamom and salt in a medium, heavy-bottomed saucepan over medium heat, stirring until the mixture is just about to boil. Whisk as you gradually pour in the couscous mixture, continuing to whisk for several minutes to form a pudding that is quite thick; the couscous should be softened.
Remove from the heat; stir in the vanilla extract and heavy cream until thoroughly incorporated. Divide evenly among the individual glasses, making sure to leave enough room for the blueberry topping.
For the topping: Combine 3 cups of the blueberries, the lemon zest and sugar in a medium saucepan.
Combine the remaining cup of berries, the lemon juice and cornstarch in a blender; liquefy until smooth, then stir the mixture into the saucepan. Cook over medium heat for 3 or 4 minutes, until the mixture forms a thick compote, with the berries just beginning to pop.
Ladle the warm berry compote over the pudding in each glass. Cool, then cover and refrigerate (for up to 1 day) until ready to serve.
From Sourced columnist David Hagedorn.
Tested by David Hagedorn.
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