Vanilla Bean Pudding
From lanthanaas 13 years ago
- 20 min +4 hrs chill to make
- Serves 4
This recipe is from the Oregonian Food Day section from January 11. I'm posting it because my wife decided to attack it with used coffee grounds and I want to preserve it before it becomes completely unreadable.
Ingredients
- 5 egg yolks shopping list
- 1/2 cup granulated sugar shopping list
- 1/4 cup corn starch shopping list
- 2 cups whole milk shopping list
- 1 vanilla bean, split, scraped and seeds reserved, OR shopping list
- 2 teaspoons vanilla extract shopping list
- 2 tablespoons unsalted butter shopping list
How to make it
- Whisk the egg yolks, sugar and cornstarch together in a medium bowl and set aside.
- Bring milk, vanilla bean pod and scraped seeds to a boil in a medium saucepan. If using vanilla extract, add it with the butter after cooking the pudding.
- Remove from heat and discard the vanilla bean.
- Whisk a few spoonfuls of the hot milk into the yolk mixture.
- Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk.
- Pour the mixture back into a medium saucepan and whisk constantly over medium-low heat until the pudding is glossy and quite thick. About 4 minutes.
- Transfer the pudding to a clean bowl.
- Whisk in the butter (and vanilla extract, if using it).
- Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming, and refrigerate for 4 hours.
- Before serving, whisk the pudding until soft and smooth. About 30 seconds.
- Divide into custard cups or martini glasses and serve.
- The pudding will keep in the refrigerator for up to 3 days with plastic wrap intact.
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