Ingredients:

  • 3 cups fresh cantaloupe, cubed and peeled
  • 1/2 cup granulated sugar
  • 1/4 tsp fine sea salt
  • 1 tsp lemon juice
  • 3 tbsp cornstarch
  • 1/4 cup cold water
  • 1 cup heavy cream, chilled
  • 1 tsp pure vanilla extract
  • 2 tbsp unsalted butter, cubed and softened

Instructions:

  1. Place the cubed cantaloupe in a blender and process until completely smooth.
  2. Pour the puree through a fine-mesh strainer into a heavy-bottomed saucepan to remove any remaining pulp.
  3. Stir in the granulated sugar, fine sea salt, and lemon juice.
  4. Bring the melon mixture to a gentle simmer over medium heat.
  5. Whisk together the cornstarch and cold water in a small bowl until no lumps remain to create a slurry.
  6. Slowly drizzle the cornstarch slurry into the simmering melon, whisking constantly.
  7. Continue to cook for 2-3 minutes until the mixture thickens and looks glossy.
  8. Remove the pan from the heat.
  9. Immediately stir in the softened butter one cube at a time until completely melted.
  10. Gently fold in the chilled heavy cream and pure vanilla extract.
  11. Divide the pudding into 6 individual ramekins or one large glass bowl and refrigerate for 4 hours to chill.