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Classic Vanilla Pudding

Photo: Oxmoor House
Hands-on time 17 mins
Total time 2 hrs, 17 mins
Yield

Serves 10 (serving size: 1 pudding)

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.

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

Nutrition 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

How to Make It

  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.

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