Baked vanilla pudding with hot raspberries

A quick and easy dessert, which is both creamy and fruity. I like to add a mix of berries to the sauce.


Difficulty: Easy

Time: 20 min. preparation time, 40 min. baking time

Nutrition: Calories ca 492 / Protein 7g / Carbohydr. 46g / Fat 28g

Ingredients (4 servings)

400 mlmilk
250 mlheavy cream
150 gsugar
1vanilla bean (seeds)
5egg yolks
200 graspberries
100 mlred wine
1 tbspraspberry brandy
1 stickcinnamon
1 tspcornstarch


oven, 2 saucepans, large bowl, whisk, baking tins, cooking spoon, ladle (optional), small bowl

Wine Tip

Sauternes, Bordeaux, 2011
This noble wine emphasizes the fruitiness of the raspberries. Softly golden in its color, the sweet wine should be enjoyed at a drinking temperature of 10°C/50°F.

Step 1

Baked vanilla pudding with hot raspberries

Preheat oven to 110°C/230°F. Add milk, heavy cream, a third of the sugar, the seeds of one vanilla bean, and a small pinch of salt to a saucepan. Bring mixture to a slight boil.

saucepan, oven, cooking spoon

400 ml milk / 250 ml heavy cream / 50 g sugar / 1 vanilla bean (seeds)

Step 2

Baked vanilla pudding with hot raspberries

Whisk together egg yolks, egg, and another third of the sugar.

large bowl, whisk

5 egg yolks / 1 egg / 50 g sugar

Step 3

Baked vanilla pudding with hot raspberries

Now, add the hot milk mixture to the beaten egg mixture. Whisk vigorously until everything is well combined. Work quickly to prevent lumps.


Step 4

Baked vanilla pudding with hot raspberries

Transfer the mixture into baking tins and bake in a preheated oven at 110°C/230°F for approx. 40 – 45 min. until fully set. Then, remove from oven and let cool.

oven, baking tins, ladle (optional)

Step 5

Baked vanilla pudding with hot raspberries

Before serving, prepare the sauce. Add red wine, raspberry brandy, the remaining sugar, and a cinnamon stick to a saucepan. Bring everything to a boil and let simmer until the sugar has fully dissolved.

saucepan, cooking spoon

100 ml red wine / 1 tbsp raspberry brandy / 50 g sugar / 1 stick cinnamon

Step 6

Baked vanilla pudding with hot raspberries

Then, add the raspberries and let them sit in the hot mixture for approx. 10 min. until they are fully warmed through. Do not let the mixture boil anymore since that will destroy the structure of the raspberries.

cooking spoon

200 g raspberries

Step 7

Baked vanilla pudding with hot raspberries

To finish, dissolve cornstarch in a bit of water and carefully stir into raspberry sauce until thickened to desire. Serve on top of hot or cold vanilla pudding and enjoy.

cooking spoon, small bowl

1 tsp cornstarch / 1 tsp water