Vanilla pudding with fresh berries and gingerbread

Ingredients:

• 4.5 cups whole milk
• 1 cup of sugar
• 1/3 cup cornstarch
• 5 large egg yolks, beaten
• 2 tsp vanilla extract
• 2 cups blueberries, raspberries, and/or sliced ​​strawberries
• 85g gingerbread cookies, crushed (about 12)

Preparation:

1. In a large saucepan, heat 4 cups milk over medium heat until steaming.
2. In a large bowl, combine sugar, cornstarch, and 1/2 teaspoon salt. Beat the egg yolks with the remaining 1/2 cup milk.
3. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue cooking, whisking constantly, until the pudding thickens, 3-4 minutes. Remove from heat and stir in the vanilla extract.
4. Cool slightly, stirring several times to prevent a skin from forming. Place a piece of plastic wrap directly on the pudding and refrigerate until completely cooled and thickened, about 4 hours.
5. Before serving, vigorously whisk the pudding until smooth. Gently fold in the berries. Divide the pudding into six to eight bowls and sprinkle with crushed gingersnaps.