Whisked Vanilla Pudding with Berries

Instructions:

1. In a medium saucepan, whisk together 1/2 cup granulated sugar, 3 tbsp cornstarch, and 1/4 tsp kosher salt until no large lumps remain.
2. Slowly whisk in 2 cups whole milk and 3 large egg yolks, stirring until the mixture is a uniform pale yellow color.
3. Place the saucepan over medium heat and whisk constantly, scraping the corners of the pan.
4. Cook until the mixture boils and bubbles for about 1 minute, whisking continuously, until it reaches a coating consistency where the whisk leaves a clear trail on the bottom of the pan.
5. Remove the pan from the heat immediately.
6. Whisk in 2 tbsp room-temperature unsalted butter and 2 tsp pure vanilla extract until the pudding is glossy and fragrant.
7. Divide the pudding evenly among four ramekins.
8. Press a piece of plastic wrap directly onto the surface of the pudding in each ramekin to prevent a skin from forming.
9. Refrigerate for at least 2 hours until completely chilled and set.
10. In a small bowl, toss 2 cups mixed fresh berries with 1 tbsp lemon juice and 1 tbsp powdered sugar.
11. Remove the plastic wrap from the chilled pudding and spoon the berries generously over the top before serving.