Milk chocolate pudding with raspberries

Ingredients:

• 2 cups whole milk
• 0.5 cups of sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon coarse salt
• 1 large egg
• 1 tbsp unsalted butter
• 1 tbsp vanilla extract
• 0.5 tbsp. milk chocolate granules
• 0.5 cup fresh raspberries

Preparation:

1. In a medium saucepan over medium heat, bring 1 cup milk to a boil.
2. Meanwhile, combine the sugar, cornstarch, and salt in a medium bowl. Stir in the remaining 1 cup milk gradually to avoid lumps, then whisk in the egg.
3. When the milk comes to a boil, remove the pan from the heat and gradually whisk in the egg mixture, whisking constantly. Return to medium-low heat and simmer, stirring constantly, until the pudding comes to a boil and becomes thick and creamy, 5-7 minutes. Remove from the heat and whisk in the butter and vanilla extract until fully incorporated. Add the chocolate chips and whisk until smooth.
4. Divide the pudding among 4-6 120 ml (4 fl oz) ramekins or bowls, topping each serving with 1-2 tablespoons of berries. Cover with plastic wrap and refrigerate until completely set, about 2 hours.