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Vanilla-Nut Pudding

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 1/2 cup)
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.


  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.