Classic Vanilla Pudding

Photo: Oxmoor House
For a quick and elegant dessert, serve the pudding topped with fresh berries, crumbled pistachio brittle, or chopped toffee candy and a pretty mint leaf. Substitute 4 teaspoons vanilla extract for the vanilla bean, if you like. Add it with the butter.

Yield:

Serves 10 (serving size: 1 pudding)

Recipe from

Recipe Time

Hands-on: 17 Minutes
Total: 2 Hours, 17 Minutes

Nutritional Information

Calories 138
Fat 5.1 g
Satfat 2.7 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 4.4 g
Carbohydrate 19 g
Fiber 0 g
Cholesterol 85 mg
Iron 0.2 mg
Sodium 126 mg
Calcium 132 mg

Ingredients

4 cups 1% low-fat milk
4 large egg yolks
1 vanilla bean, split lengthwise
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 tablespoons butter, softened
Cooking spray

Preparation

1. Combine milk and eggs yolks in a large bowl, stirring with a whisk until frothy. Scrape seeds from vanilla bean. Add vanilla bean seeds and pod to milk mixture.

2. Combine sugar, cornstarch, and salt in a medium saucepan, stirring with a whisk. Slowly add milk mixture, stirring until blended. Cook over medium heat 12 minutes or until mixture comes to a boil and begins to thicken, stirring constantly. Remove from heat; stir in butter. Remove and discard vanilla bean pod.

3. Pour 1/2 cup mixture into each of 10 (6-ounce) ramekins or small bowls. Cover surface of pudding with plastic wrap coated with cooking spray. Chill at least 2 hours.

Note:

Robert Landolphi,

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook

July 2014