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Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Vanilla-Nut Pudding

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.

Cooking Light APRIL 2004

  • Yield: 4 servings (serving size: 1/2 cup)


  • 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.

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

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Vanilla-Nut Pudding Recipe