For a quick and elegant dessert, serve the pudding topped with fresh berries, crumbled pistachio brittle, or chopped toffee candy and a pretty mint leaf. Substitute 4 teaspoons vanilla extract for the vanilla bean, if you like. Add it with the butter.
4 cups 1% low-fat milk
4 large egg yolks
1 vanilla bean, split lengthwise
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 tablespoons butter, softened
How to Make It
Combine milk and eggs yolks in a large bowl, stirring with a whisk until frothy. Scrape seeds from vanilla bean. Add vanilla bean seeds and pod to milk mixture.
Combine sugar, cornstarch, and salt in a medium saucepan, stirring with a whisk. Slowly add milk mixture, stirring until blended. Cook over medium heat 12 minutes or until mixture comes to a boil and begins to thicken, stirring constantly. Remove from heat; stir in butter. Remove and discard vanilla bean pod.
Pour 1/2 cup mixture into each of 10 (6-ounce) ramekins or small bowls. Cover surface of pudding with plastic wrap coated with cooking spray. Chill at least 2 hours.
Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook