This recipe, aside from adorable with the cinnamon kissed whipped cream topping, is absolutely delicious. While this picture always makes me think of a summer camp fire, it’s actually the perfect dessert for the colder seasons. I tend to kick it off as early as August when the promise of Autumn is around the corner. It’s a custard based pudding, with hints of vanilla, cinnamon, and mascarpone. It’s velvety and smooth, pudding at it’s finest.
It’s funny, looking back, the two areas that intimidated me most as a beginning baker were breads and custards. Both those things require some sort of instinct or experience to recognize import steps. For example, knowing when a dough is smooth and/or sticky enough. Knowing if it’s had enough time to rise or if the yeast has activated correctly. Custards intimidated me too because I wasn’t experienced enough with stirring them into creamy perfection over the stovetop. How much bubbling is needed and how many minutes to get a thick and smooth custard and one that isn’t going to split? To this day I’m still shy when making caramel. Although, this recipe has helped me overcome my fear of it at least.
Today’s recipe holds your hand through the process. It’s as easy as making cakes and other things as long as you just go step by step. We can all bring something to a simmer and whisk in a new ingredient, right? It’s truly that easy. So you’ll be both proud and excited when you meet your pudding.
If you don’t have cute little ramekins or pudding bowls to serve the pudding in, it’s really no problem. You can serve this in a large bowl and serve your guests (or yourself) family style.
Cinnamon Mascarpone Pudding
- 1/2 cup Sugar
- 1 1/2 tbsp. Cornstarch
- 1 cup Whole milk
- 1 tsp. Vanilla extra or half a vanilla bean
- 3 Egg yolks
- 1/2 tsp. Cinnamon
- 2 cups Mascarpone cheese 450g
- 1/2 cup Heavy whipping cream
- 1 1/2 tbsp. Sugar
- 1/2 cup Fresh berries optional
- Pinch Cinnamon
- Place 6-8 small bowls or ramekins onto a baking sheet or tray. You can also use one large bowl (no need for a baking sheet/tray if that's the case).
- In a small bowl, whisk together the sugar and cornstarch.
- In a medium saucepan, whisk the milk and sugar mixture over medium heat. Bring to a simmer.
- Meanwhile, whisk the egg yolks in a medium bowl. When the milk begins to simmer, gradually pour it over the eggs, whisking constantly. Continue to whisk until completely smooth.
- Return the mixture to the saucepan and place over medium-low heat, whisking constantly until it begins to bubble. Once boiling, whisk for one more minute and then remove from heat.
- Whisk in the vanilla, cinnamon, and mascarpone cheese. Once mixture is very smooth and thick, pour into prepared ramekins or bowls.
- Cover entire tray (or bowl) with plastic wrap and refrigerate for 30 minutes until cool.
- When ready to serve, whip the heavy cream with the sugar until soft peaks form. Top each pudding with a dollop of whipped cream and sprinkle with cinnamon and optional fruit.