Milk Pudding With Blueberry Compote

1. 1

   MAKE THE MILK PUDDING: In a large saucepan, whisk the sugar and the potato starch into the milk until it is thoroughly dissolved. Add the cinnamon and the vanilla bean, bring to a boil, then reduce the heat to low and simmer, stirring continuously until the mixture thickens to the consistency of very thick cream, 5 to 6 minutes. Pour water into and then out of a 11/2-quart pudding mold, leaving the interior wet. Add the thick cream and refrigerate until it is cold and firmly set, 3 to 4 hours. (This may be frozen if a quicker result is desired.) Turn the pudding out onto a platter and rub/pinch the lemon zest over it so that the zest releases its oil over the pudding.

2. 2

   MAKE THE BLUEBERRIES: In a saute pan over high heat, bring the blueberries and sugar to a boil. Reduce the heat and let the berries simmer for 15 minutes, until they are wilted and the liquid slightly reduced and thickened. Take the pan off the heat and let the temperature subside to lukewarm before serving over the milk pudding.

* Per serving · 4 servings · Values may vary.