Vanilla Bean Pudding
1/4 vanilla bean*
2 1/2 cups milk (pref. whole milk), divided
1/2 cup sugar
2 large egg yolks
2 tbsp cornstarch
1/8 tsp salt
Split vanilla bean in half lengthwise with a sharp knife.
In a medium saucepan, combine vanilla bean, 2 cups of milk and 1/2 cup sugar. Bring to a simmer, stirring occasionally to dissolve the sugar. Remove the vanilla bean and scrap out the seeds using a small knife. Put seeds back into the milk mixture.
In a medium bowl, whisk together egg yolks, cornstarch, remaining 1/2 cup milk and salt until smooth. Whisking constantly, gradually stream in the hot milk mixture until all of it has been incorporated.
Pour mixture back into the saucepan and cook over medium heat, stirring with a spatula, until the pudding just comes to a simmer and cook for 2-3 minutes until pudding thickens.
Remove from heat and divide evenly into four dessert cups or ramekins.
Pudding will continue to thicken as it cools.
Serve slightly warm or chilled.
Serves 4.
1/4 vanilla bean*
2 1/2 cups milk (pref. whole milk), divided
1/2 cup sugar
2 large egg yolks
2 tbsp cornstarch
1/8 tsp salt
Split vanilla bean in half lengthwise with a sharp knife.
In a medium saucepan, combine vanilla bean, 2 cups of milk and 1/2 cup sugar. Bring to a simmer, stirring occasionally to dissolve the sugar. Remove the vanilla bean and scrap out the seeds using a small knife. Put seeds back into the milk mixture.
In a medium bowl, whisk together egg yolks, cornstarch, remaining 1/2 cup milk and salt until smooth. Whisking constantly, gradually stream in the hot milk mixture until all of it has been incorporated.
Pour mixture back into the saucepan and cook over medium heat, stirring with a spatula, until the pudding just comes to a simmer and cook for 2-3 minutes until pudding thickens.
Remove from heat and divide evenly into four dessert cups or ramekins.
Pudding will continue to thicken as it cools.
Serve slightly warm or chilled.
Serves 4.
Recipe by Vicki Faircloth
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