Vanilla-Nut Pudding

Vanilla-Nut Pudding Recipe
Randy Mayor; Jan Gautro
A little salt adds depth to sweet foods so they don't taste flat. Use any nuts you like in place of the pistachios and almonds.


4 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 197
Caloriesfromfat 25 %
Fat 5.4 g
Satfat 1.5 g
Monofat 2.4 g
Polyfat 1 g
Protein 6.9 g
Carbohydrate 30.1 g
Fiber 0.7 g
Cholesterol 58 mg
Iron 0.5 mg
Sodium 151 mg
Calcium 166 mg


6 tablespoons sugar
2 tablespoons cornstarch
2 cups 1% low-fat milk, divided
1/8 teaspoon salt
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 tablespoons finely chopped pistachios, toasted
1 tablespoon finely chopped blanched almonds, toasted
Grated whole nutmeg (optional)


Combine sugar and cornstarch in a medium heavy saucepan. Add 1/2 cup milk; stir with a whisk until well blended. Add remaining 1 1/2 cups milk and salt; bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low; cook 9 minutes, stirring frequently.

Place egg in a medium bowl. Gradually add hot milk mixture, stirring constantly with a whisk. Return egg mixture to pan; cook over medium-low heat 3 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl; cover surface with plastic wrap. Cool completely. Uncover and sprinkle with nuts. Garnish with nutmeg, if desired.

Maureen Callahan,

Cooking Light

April 2004