Light Vanilla Bean Pudding
photo by Heirloom
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
3-4
ingredients
- 1⁄3 cup sugar
- 1⁄3 cup cornstarch
- 2 large egg yolks
- 1⁄4 teaspoon salt
- 3 cups 1% low-fat milk
- 1 vanilla bean
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.
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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!