Among the vegetables Zillah sent home with us were a bunch of the best raspberries I've ever eaten. There is something magical about eating raspberries fresh off the bush in the middle of a garden at dusk. I ate half the berries on the way home and decided they were far too good to be baked. So I made pudding to serve with the rest, instead.
vanilla pudding (The Complete Book of Desserts, Martha Day)
3.75 C milk
1.5 C sugar
6 TB corn starch
3 egg yolks
6 TB unsalted butter, room temperature, cut in pieces
1 vanilla bean or 1 TB vanilla
In a heavy-bottomed saucepan, whisk together sugar and cornstarch. Slowly mix in milk until smooth. Add vanilla bean if using. Heat on medium, whisking, until mixture begins to boil. Quickly whisk in egg yolks and boil for 1 minute. Remove from heat. Whisk in butter until smooth. If using vanilla, whisk in. Strain the pudding into a bowl and refrigerate.