Blackberry Budino

 

This recipe is also from Real Simple (it was on the page next to the mango sorbet/sherbet). I stretched it to get 8 small servings, in glasses. I forgot to top these with the vegan whipped cream, but it would have been nice. The Fox refused to taste it, even though he likes ripe blackberries. Everyone else loved this dessert! 

2/3 cup sugar 

2 Tbsp. cornstarch 

½ tsp. salt 

1 large egg + 1 large egg yolk 

1 ½ cups lactose-free cream (I used Silk vegan whipping cream substitute) 

2 Tbsp. lactose-free butter 

1 tsp. vanilla extract 

6 oz. blackberries, mashed (3/4 cup) 

lactose-free whipped cream, for serving (I recommend vegan Reddi-Whip) 

Whisk together the sugar, cornstarch, salt, egg, and egg yolk in a medium saucepan. Whisk in the cream. 

Cook over medium heat, stirring continuously with a wooden spoon, until thickened and steadily boiling, 8 to 10 minutes. Remove from the heat and stir in the butter and vanilla until the butter melts. 

Divide among serving bowls or glasses. Spoon the blackberries on top. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour and up to 2 days. 

Serve topped with the whipped cream.