Vanilla Bean Pudding

One cannot live on chives alone.  So let’s make pudding.  It’s a perfectly rational conclusion, obviously.

So…my track record with homemade pudding in the past hasn’t been so great.  During the fall, I got super stoked to make caramel pumpkin pots de crème, I mean wouldn’t you?  And they never set.  It was definitely a delicious soup, but pudding it was not.

I put making pudding on the back burner for a while, hoping to forget about my failure.  I while I never forgot, I found the courage to try again, this time with much more success.

Thanks to my incredible foresight of bulk ordering vanilla beans before graduating with my leftover college meal plan, I have a tiny cache of the black gold, and thus, this pudding was born.

Man, nothing tops homemade vanilla pudding.  Except whipped cream.  Get it?  Cuz you top pudding with whipped cream, yeah, ok I’ll stop now.

Vanilla Bean Pudding

Adapted from Smitten Kitchen

Makes 6 individual servings

2 2/3 cups whole milk, divided
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
Seeds from 1/2 vanilla bean (or 2 teaspoons of vanilla extract)
1 egg

Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla bean seeds, and pod if using, in the bottom of a medium, heatproof bowl.  If using extract, do not add it yet. Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.

Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Stir in vanilla extract, if you’re using it and divide pudding among 6 dishes. Chill in refrigerator until fully set, about 2 hours.

Press a piece of plastic wrap against the top of the pudding before you chill it if you don’t like pudding skin.


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