ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vanilla Pudding

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

Ingredients

  • 1 (6-inch) vanilla bean, split
  • 3 cups low-fat milk
  • 1/4 cup plus 2 tablespoons sugar
  • 3 1/2 tablespoons cornstarch
  • 3 tablespoons water
  • 1 egg yolk, lightly beaten
  • 1 tablespoon reduced-calorie margarine

Nutrition Information

  • calories 194
  • caloriesfromfat 16 %
  • fat 3.4 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 7 g
  • carbohydrate 34.1 g
  • fiber 0.0 g
  • cholesterol 58 mg
  • iron 0.0 mg
  • sodium 126 mg
  • calcium 0.0 mg

How to Make It

  1. Scrape seeds from vanilla bean. Combine vanilla seeds, vanilla bean, and milk in a large, heavy saucepan. Bring milk mixture to a boil; reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally.

  2. Combine sugar and cornstarch in a bowl. Gradually add water, stirring until smooth; add to milk mixture. Remove and discard vanilla bean.

  3. Gradually stir 1/4 of hot milk mixture into egg yolk; add to remaining hot mixture, stirring constantly with a wire whisk. Cook over medium-low heat 20 minutes or until mixture is thickened, stirring frequently. Remove mixture from heat, and stir in margarine.

Oxmoor House Cooking Light Collection