Matcha Pudding with Blueberries
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.
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
Method
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!
