Raspberry Pudding

1. 1

   Combine the milk and cornstarch in a small bowl, making sure there are no lumps.

2. 2

   Stir in the cream and sugar and pour the mixture into a 2 1/2-quart souffle dish.

3. 3

   Cover tightly with microwave plastic wrap.

4. 4

   Cook at 100 percent power in a 650- to 700-watt microwave oven for 4 minutes.

5. 5

   Prick the plastic to release steam.

6. 6

   Remove from oven.

7. 7

   Scrape into a food processor and add raspberries, discarding syrup.

8. 8

   Puree until very smooth.

9. 9

   Divide among ramekins or transfer to a serving bowl and refrigerate for 2 hours or until chilled.

No additional tips available.