Watermelon Pudding

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Have Made It

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.


  • Yields

    Makes 6 servings.


Ingredients

Watermelon Pudding

Watermelon-Mint Crème Fraiche

Brown Butter Pistachio Crumble

Instructions

Watermelon Pudding

  1. 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.

Watermelon-Mint Crème Fraiche

  1. Blend ingredients together, use immediately.

Brown Butter Pistachio Crumble

  1. Mix all ingredients together. Let cool for 10 minutes, then use as topping.

Assemble Desserts

  1. 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.


Nutritional Facts

Serving size
1
Calories per serving
460
Fat per serving
32g
Saturated fat per serving
18g
Trans fat per serving
0.5g
Cholesterol per serving
150mg
Sodium per serving
85mg
Carbohydrates per serving
37g
Fiber per serving
<1g
Sugar per serving
29g
Protein per serving
4g

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