Lemon-Kissed Vanilla Pudding with Fresh Berries

Steps

1. Set out four serving dishes and a fine-mesh sieve before you start cooking.
2. In a medium pot off the heat, whisk the sugar, cornstarch and salt together.
3. Slowly whisk in about one quarter of the milk until smooth with no lumps, then whisk in the remaining three quarters of the milk and the lemon zest.
4. In a separate bowl, whisk the eggs until smooth.
5. Cook the milk mixture over medium heat, whisking constantly, until it steams and begins to thicken, about 6 to 8 minutes.
6. Slowly pour about one cup of the hot milk mixture into the eggs while whisking, then whisk the egg mixture back into the pot.
7. Keep whisking over medium-low heat until the pudding bubbles gently and is thick enough to coat a spoon, about 2 minutes, and reaches 160°F (71°C).
8. Remove the pot from the heat and stir in the butter and vanilla until melted and smooth.
9. Press the pudding through the sieve into a bowl, then divide it among the four dishes.
10. Press plastic wrap onto the surface of each pudding and chill in the fridge until set and cold, at least 3 hours.
11. While the pudding chills, toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes until they puff, then let cool; slice the strawberries.
12. To serve, top each pudding with the strawberries, blueberries and toasted pumpkin seeds.