Vanilla-Nut Pudding

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.

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 25%
  • Fat: 5.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1g
  • Protein: 6.9g
  • Carbohydrate: 30.1g
  • Fiber: 0.7g
  • Cholesterol: 58mg
  • Iron: 0.5mg
  • Sodium: 151mg
  • Calcium: 166mg

Ingredients

  • 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)

Preparation

  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.
My Notes

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

Add Note

Vanilla-Nut 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