Matcha Pudding with Blueberries
Ingredients
- 1 cup fresh blueberries
- 2 tablespoons + ⅓ cup granulated sugar, divided
- ½ lemon, juiced & zested
- 2 tablespoons quality matcha powder
- ⅓ cup boiling water
- 3 tablespoons Fleischmann’s Cornstarch
- 1 pinch salt
- 2 cups whole-milk
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
PRODUCTS
Instructions
- In a small mixing bowl stir together blueberries, 2 tablespoons sugar, lemon juice & zest. Refrigerate until ready to use.
- To a small mixing bowl whisk together matcha powder & boiling water until powder is fully dissolved.
- Transfer to a saucepan followed by remaining sugar, Fleischmann’s Cornstarch, salt & eggs. Slowly whisk in the milk until well combined.
- Place over medium heat & continuously whisking, cook until thickened.
- Remove from heat, whisk in butter & vanilla.
- Strain mixture if desired & evenly divide amongst 4 serving glasses. Refrigerate for 2 hours to allow pudding to fully set.
- Top with prepared blueberries & serve!
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