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Red, White, and Blue Pudding Cups

Sometimes having a dessert that’s light and fresh is a better idea than serving something heavy and super sweet. And when it’s a hot summer day and you’re looking for a treat that won’t weigh you down, these pudding cups are the answer!

Each one is layered with cool vanilla pudding and fresh strawberries and blueberries. They are the perfect size to satisfy your sweet tooth on a warm 4th of July holiday.

  • 3/4 cup milk
  • 1/2 cup heavy cream
  • 1 cup unsweetened almond milk
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/4 cup sugar
  • 1 egg
  • 2 fresh vanilla beans, scraped and seeded
  • Fresh strawberries, diced into small pieces
  • Fresh blueberries
  • Special Item Needed:
  • Glass shot glasses (or some type of small, clear cup)

To make the vanilla pudding, combine the milk, heavy cream, almond milk, and vanilla bean seeds in a medium saucepan. Place the pan over medium heat and heat until it reaches a slow simmer. Meanwhile, whisk together the cornstarch, salt, sugar, and egg in a medium bowl.

Remove the milk from the heat and slowly pour it into the cornstarch mixture, whisking constantly. Pour the liquid back into the saucepan and place it over medium-high heat. Whisk constantly until the mixture thickens, about 2 minutes.

Remove the pudding from the heat and transfer to a bowl. Place plastic wrap directly on top of pudding and let it sit at room temperature until it cools completely. Place in the refrigerator to chill.

To assemble the pudding cups, begin layering by placing a dollop of pudding at the bottom of each cup. Layer with the diced strawberries and another dollop of pudding, then finish off with fresh blueberries. Feel free to play around with layering and put the ingredients in whatever order you like.

Enjoy immediately, or cover with plastic wrap and place in the refrigerator until ready to serve. These last up to 5 days, sealed, in the refrigerator.


About 30 pudding cups

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