Sometimes simplicity is best, and this comforting vanilla pudding is just that. But, if you want to make it a little bit special, layer the pudding—as we did —with crushed chocolate after cookies, then garnish with softly whipped cream.
MAKES: 6 servings
PREP TIME: 15 minutes
COOKING TIME: about 15 minutes
CHILLING TIME: at least 3 hours
INGREDIENTS:
- 1 vanilla bean
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp fine sea salt
- 2 ⅔ cups whole milk
- 1 large egg
INSTRUCTIONS:
- Using a sharp knife, slit the vanilla bean lengthwise. Using the tip of the knife, scrape the seeds out into a large bowl. Reserve the pod.
- Add the sugar, cornstarch and salt to the vanilla seeds and whisk well to combine. Whisk in ⅓ cup of the milk until smooth. Beat in the egg.
- In a medium saucepan, combine the remaining 2 ⅓ cups of milk and the vanilla pod. Bring to a boil over medium-high heat.
- Gradually whisk a little of the hot milk into the sugar mixture. Slowly add the remaining hot milk, whisking constantly, until the mixture is smooth.
- Return the milk mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and is the consistency of mayonnaise, about 10 minutes. Don’t worry if it starts to bubble, just turn down the heat a little and keep whisking.
- Remove from the heat and discard the vanilla bean. (For a silky-smooth pudding, pour it through a fine-mesh sieve.) Spoon the pudding into six individual dishes or a large serving bowl. Lay a piece of plastic wrap directly on the surface of the puddings, then chill for at least 3 hours, or overnight. (The puddings can be covered and refrigerated for up to 3 days.)
BAKING DAY SECRETS
- Sometimes, when you’re cooking puddings, the mixture might start to curdle. If it does, simply scrape it into a food processor fitted with the steel blade or a blender, then process or blend until smooth.
