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Charlotte Pudding Dessert

Charlotte Pudding Dessert Recipe

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 8 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 5 large egg yolks
  • 1/2 cup (100 g) granulated sugar
  • 1/3 cup (45 g) cornstarch
  • 2 cups (480 ml) whole milk
  • 1/8 tsp fine sea salt
  • 2 tsp vanilla extract
  • 1 1/2 cups (360 ml) cold heavy cream
  • 2 tbsp confectioners’ sugar
  • About 24 crisp ladyfinger biscuits
  • Cocoa powder or confectioners’ sugar, for dusting

Method
 

  1. Whisk egg yolks, sugar, cornstarch, and salt in a saucepan. Slowly whisk in milk, then cook over medium heat, whisking constantly, until thick and bubbling, 6 to 8 minutes. Stir in vanilla, transfer to a dish, cover surface with plastic, and cool.
  2. Beat cream and confectioners’ sugar to firm peaks. Refrigerate until needed.
  3. Line an 8‑inch loaf pan with parchment. Quickly dip ladyfingers in cold water, layer them in the bottom, spread half the pudding, add another layer of dipped ladyfingers, then the rest of the pudding, and top with all the whipped cream. Cover and chill at least 6 hours.
  4. Lift out using the parchment, dust with cocoa or confectioners’ sugar, and slice.

Notes

The chilling time is not included in the prep or cook time above. For the cleanest slices, chill overnight, then run a knife under hot water and dry it between cuts.