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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 17 Minutes
Total: 2 Hours, 17 Minutes

Nutritional Information

Amount per serving
  • Calories: 138
  • Fat: 5.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.4g
  • Carbohydrate: 19g
  • Fiber: 0g
  • Cholesterol: 85mg
  • Iron: 0.2mg
  • Sodium: 126mg
  • Calcium: 132mg

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. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Classic Vanilla Pudding Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy