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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.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
17 mins
total:
2 hrs 17 mins
Yield:
Serves 10 (serving size: 1 pudding)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook

Nutrition Facts

138 calories; fat 5.1g; saturated fat 2.7g; mono fat 1.7g; poly fat 0.4g; protein 4.4g; carbohydrates 19g; fiber 0g; cholesterol 85mg; iron 0.2mg; sodium 126mg; calcium 132mg.
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