Homemade pudding is decadent with the lightness of watermelon and the savory pairing with the cream and salty crumble. Top with slivers of watermelon rind pickles if you can.
- Watermelon Pudding:
- 1/4 cup brown sugar
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/2 cup whole milk
- 1 1/2 cups watermelon juice, unstrained (blend chunks on high until liquefied)
- 2 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Watermelon-Mint Crème Fraiche:
- 3/4 cup crème fraiche
- 1/2 cup fine diced seedless watermelon
- 1 teaspoon minced fresh mint
- Brown Butter Pistachio Crumble:
- 1/4 cup brown butter, strained and warm
- 1/4 cup graham crumbs
- 1/8 cup brown sugar
- 1/4 cup minced pistachios, toasted
- pinch salt
For Watermelon Pudding:
Whisk together the sugars, cornstarch and salt in a saucepan. Pour ¼ cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk, watermelon and egg yolks. Cook the pudding mixture over low heat, stirring continuously with a wood spoon until thickened, about 15 minutes. Do not allow it to boil. Remove form heat and stir in the butter and vanilla. Scrape the pudding into a bowl. Cover with plastic wrap, pressing the surface to make an airtight seal and prevent a skin from forming. Refrigerate until well chilled, about 1 hour. *Best practice is to add warm pudding into a serving vessel immediately, then cool. Makes 4-6 servings depending on serving size.
For Watermelon-Mint Crème Fraiche:
Blend ingredients together, use immediately.
For Brown Butter Pistachio Crumble:
Mix all ingredients together. Let cool for 10 minutes, then use as topping.
To Assemble Desserts:
While pudding is warm, add to a clear medium glass serving bowl. Let cool for at least 2 hours to set. Add second layer of the crème fraiche. This can sit overnight as long as they are covered completely and air tight to prevent smells and flavors seeping in to the pudding. Add the pistachio crumble right before serving. Can serve family style or divide into individual glasses or jars.
Servings will vary.