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“I found this recipe on a charming food blog called The Bitten Word, I highly recommend it - both the pudding and the blog! It's a nice, low fat but satisfying pudding. Coupled with artfully arranged sliced nectarines (or any delicious fruit) it makes a beautiful light summer dessert. If you do refrigerate the pudding be sure to give it a nice whip before serving, it gets very thick!”
READY IN:
15mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place a fine-mesh sieve over a medium bowl; set aside.
  2. In a medium saucepan (off heat), whisk together sugar, cornstarch, egg yolks and salt. Gradually whisk in milk (1 tablespoon at a time to start) until smooth.
  3. Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife; add seeds and pod to milk mixture.
  4. Cook over medium-high, whisking occasionally, until the first bubbles appear on surface; continue to cook, whisking constantly, for 1 minute more. Pour pudding through prepared sieve into bowl; discard solids.
  5. Place plastic wrap directly on entire surface of pudding to keep skin from forming. Refrigerate until cold, at least 2 hours, and up to 3 days. To serve, whisk just until smooth, and spoon into individual serving dishes.

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