Light Vanilla Bean Pudding

"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!"
 
Download
photo by Heirloom photo by Heirloom
photo by Heirloom
photo by Heirloom photo by Heirloom
Ready In:
15mins
Ingredients:
6
Serves:
3-4
Advertisement

ingredients

Advertisement

directions

  • Place a fine-mesh sieve over a medium bowl; set aside.
  • 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.
  • Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife; add seeds and pod to milk mixture.
  • 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.
  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I'm a newlywed recently transplanted from the Pacific Northwest to Central California. I've been cooking for as long as I can remember and am always willing to try out new things. I look forward to finding new recipes and meeting new people here on 'Zaar. Onward to the kitchen!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes