Vanilla Pudding

Oxmoor House
4 servings (serving size: 1/2 cup)


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1 (6-inch) vanilla bean, split
3 cups low-fat milk
1/4 cup plus 2 tablespoons sugar
3 1/2 tablespoons cornstarch
3 tablespoons water
1 egg yolk, lightly beaten
1 tablespoon reduced-calorie margarine


Scrape seeds from vanilla bean. Combine vanilla seeds, vanilla bean, and milk in a large, heavy saucepan. Bring milk mixture to a boil; reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally.

Combine sugar and cornstarch in a bowl. Gradually add water, stirring until smooth; add to milk mixture. Remove and discard vanilla bean.

Gradually stir 1/4 of hot milk mixture into egg yolk; add to remaining hot mixture, stirring constantly with a wire whisk. Cook over medium-low heat 20 minutes or until mixture is thickened, stirring frequently. Remove mixture from heat, and stir in margarine.

Created date

August 2009

Nutritional Information

Calories 194
Caloriesfromfat 16 %
Fat 3.4 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7 g
Carbohydrate 34.1 g
Fiber 0.0 g
Cholesterol 58 mg
Iron 0.0 mg
Sodium 126 mg
Calcium 0.0 mg