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Light Vanilla-Bean Pudding

1

Using a vanilla bean (look for a moist and plump one) instead of extract bolsters the flavor of this pudding; fewer eggs and low-fat milk instead of traditional whole milk make this dessert a smarter choice.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2008

Ingredients

  • 1/3 cup sugar
  • 1/3 cup cornstarch
  • 2 large egg yolks
  • 1/4 teaspoon salt
  • 3 cups low-fat (1%) milk
  • 1 vanilla bean
  • Biscotti, for serving (optional)

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. Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife; add seeds and pod to milk mixture.

  3. 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.

  4. 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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