Milk Puddings with Berries

• 1 lemon
• 1 1/2 cups whole milk
• 1 1/2 cups low-fat milk
• 1/3 cup plus 2 tablespoons sugar
• 1 vanilla bean, split lengthwise
• 2 teaspoons unflavored gelatin
• 1 1/2 cups mixed fresh berries (such as raspberries, blueberries and hulled quartered strawberries)

1. Using vegetable peeler, remove peel in long strips from lemon.
2. Combine whole milk, 1 cup low-fat milk, 1/3 cup sugar and lemon peel in medium saucepan.
3. Scrape seeds from vanilla bean into milk mixture; add bean.
4. Bring to boil.
5. Remove from heat; cover and let steep 45 minutes.
6. Remove vanilla bean.
7. Place remaining 1/2 cup low-fat milk in small bowl.
8. Sprinkle gelatin over and let stand until gelatin softens, about 5 minutes; stir to blend.
9. Bring milk mixture in saucepan to simmer.
10. Remove from heat; immediately add gelatin mixture and whisk until gelatin dissolves.
11. Pour mixture through strainer set over 4-cup measuring cup.
12. Rinse six 3/4-cup ramekins, dividing equally.
13. Refrigerate overnight until puddings are set.
14. (Can be prepared 2 days ahead.
15. Cover and keep refrigerated.)
16. Combine berries and remaining 2 tablespoons sugar in medium bowl.
17. Let stand 30 minutes.
18. Spoon berry mixture atop puddings in ramekins and serve.

lemon, milk, lowfat milk, sugar, vanilla bean, unflavored gelatin, blueberries

Taken from www.epicurious.com/recipes/food/views/milk-puddings-with-berries-292 (may not work)