Pudding is one of the ultimate comforting desserts – and ever since I made the chocolate pudding that Deb from Smitten Kitchen recommended in this recipe. I knew that she knew her stuff when it comes to pudding. It should not be complicated to make – or you might as well open up one of those dried packets and shake it up yourself.
I have a stash of vanilla beans in my freezer – so making this recipe didn’t even require a trip to a specialty store. And not only was this easy to make – it was so smooth, creamy and a wonderful vanilla taste.
- 2 2/3 cups whole milk, divided
- 1/2 cup sugar (I used vanilla sugar)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- Seeds from 1/2 vanilla bean
- 1 tsp. vanilla extract
- 1 large egg
1. Bring 2 cups of the milk to a boil in a medium saucepan.
2. While the milk is heating, combine sugar, cornstarch, salt and vanilla bean in a medium, heatproof bowl.
3. 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.
4. Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon.
5. Once it comes to a simmer, cook it for one minute longer. Stir in vanilla extract and divide among serving dishes. Chill in refrigerator until fully set, about 2 hours.
Source: Smitten Kitchen