Allow me to reintroduce myself after my month long break. I apologize for falling off the face of the world. To say 2020 has been an interesting year so far is putting it lightly. I will save that tea for another blog though. Today I want to focus on a fresh new gluten free dessert recipe. I have partnered with Goodie Girl Cookies® for this delicious and fresh treat! If the name Goodie Girl sounds familiar to you, it may be because of my Gluten Free Unicorn Birthday Shake recipe. If not, welcome to the blog! Let's get to the recipe.
Ingredients:
2 Tbsp Butter
1tsp Vanilla extract
1/2 cup Lemon Juice
2 1/2 cups Milk
A handful of fresh blueberries
2/3 cup Sugar
1/4 cup Cornstarch
1/4 tsp Salt
4 Large Egg Yolks
1/2 Vanilla Bean
Step one: Make the pudding!
In a medium sauce pan whisk together your sugar, salt, and corn starch. Integrate the milk slowly into the mixture, and whisk well. Then add your eggs. Turn your burner on medium high, while continuously whisking the ingredients until it thickens. Reduce heat to low and continue to whisk for another minute or two max. Pour your pudding through a fine strainer, preferably metal. Make sure it is smooth. Cut the butter into slices and place in the hot pudding mixture. Add in your vanilla extract, lemon juice, and vanilla bean. Proceed to stir until smooth. Place plastic wrap on top and make sure to press down to prevent a film from forming. Place the pudding in the fridge, and allow to chill at least 3-4 hours.
Step two: Crush your cookies!
Crush up several breakfast biscuits. This is a fun process if you are having a rough day. Crush the cookies into a fine cookie sand. Once you have a consistency you like, start to layer it with whipped cream and pudding. Garnish as desired. I topped it with the fresh berries, more cookie sand, and a lemon slice. That's it! Super simple. Super delicious.
This recipe is a new go-to for me when I have friends over. Please enjoy this recipe, and let me know your thoughts.