Grown-Up Pudding Cups

Did your mom ever pack those Jell-O Pudding Cups in your lunch box when you were a kid?  And wasn’t there something irresistible about plunging a plastic spoon down into that rich, creamy pudding and taking a big, sugary bite?  Well, here’s a more grown-up version of the classic pudding cup, less sweet and far more sophisticated: Layers of pound cake, fresh fruit, and vanilla custard served inside an elegant glass tumbler.  Finish with a long-handled ice cream sundae spoon (check your local kitchen supply store, such as Williams Sonoma or Sur La Table) and you’ve got a very R-rated dessert that kids will love, too.

Make the pound cake:

3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
12 tablespoons unsalted butter, room temperature

Preheat oven to 350F and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch loaf pan. Line the bottom of the pan with parchment paper and butter the paper.

In a medium bowl lightly whisk the eggs, milk, and vanilla extract together with a fork.

In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure.

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

Make the vanilla custard:

4 large eggs
1/4 cup + 2 tablespoons cornstarch
4 cups half-and-half
1 cup sugar
1/2 tsp of salt
2 teaspoons vanilla extract
2 tablespoons butter

In a small bowl, whisk together the eggs and cornstarch, whisking until the cornstarch is completely absorbed. Whisk in 1/4 cup of the half-and-half

In a medium saucepan, combine the remaining half-and-half, sugar and salt and bring to a boil. Whisk 1/4 cup of the hot half-and-half mixture into the eggs, then pour all of the egg mixture back into the boiling half-and-half, whisking constantly. The mixture will become very thick. Remove from heat and whisk in the vanilla and butter.

Transfer to a bowl and immediately press a piece of greased plastic wrap over the top of the cream to prevent a “skin” from forming.

Prepare the fruit:

Wash and dry one pint of fresh, ripe but firm strawberries. Remove tops (reserve them for later use) and slice vertically into 1/4 inch-thick slices. Rinse and dry 1 pint of fresh blueberries.

Prepare the pudding cups:

Cut one 1/2-inch thick slice of pound cake.  Using the bottom of a glass tumbler (drinking glass) as a guide, trace a round of pound cake to fit snugly into the bottom of the cup.  Set the glass aside and cut the pound cake circle with a paring knife, then fit it into the bottom of the cup.  Top with a spoonfull of the custard, just enough to give the strawberry slices something to sink into.  Place strawberry slices into the custard, thick ends down and sliced faces pressed flat against the interior walls of the cup (they will look like upside-down triangles from the outside of the cup.) Depending upon the size of the cup, you will need 4 to 6 strawberry slices each.  Spoon more custard into the cup, being careful not to disturb the arranged strawberry slices.  Use a spoon to gently press the custard into the base and out to the edge of the glass.  Add enough custard come almost to the top of the glass, leaving about 1/4 inch at the top.  Arrange fresh blueberries over the top, and top with a reserved strawberry top.

Makes 8-12 pudding cups, depending upon the size of tumbler used.