White chocolate pudding with blackberry curd from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 273) by Deb Perelman

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Notes about this recipe

  • eliza on August 15, 2024

    I made the curd only, and used lime juice instead of lemon. I also increased the lime for an extra hit of sourness. Very easy to make and we liked it.

  • Ishie1013 on February 24, 2023

    Not my favorite of Deb's recipes, and the curd was a bit fussy. I finally just added corn starch the thicken it. The taste isn't bad, but also isn't spectacular, though that could be attributable to the store brand white chocolate chips I used. It does look pretty though.

  • Zosia on January 23, 2021

    This is one of my family's favourite desserts. The pudding is silky and creamy and not overly rich or sweet and the tart berry curd (or fresh berries) is the perfect complement. The instructions for the pudding are a little confusing; I always cook it over direct heat until it just comes to a boil.

  • wmcurella on December 31, 2012

    I absolutely could not get this pudding to set. The instructions were a bit confusing (do I really need to use a whisk, a rubber spatula, AND a spoon for this?), and after chilling I ended up with a skin of expensive white chocolate on top of a glass of milk, with a puddle of cornstarch glued to the bottom of the cup. The curd was OK, but I've made better blackberry curd with not much more effort.

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