A double dose of vanilla – from the bean and the extract – lends a beautiful perfume and taste to this silky pudding. Use pure vanilla instead of imitation for a true, clean flavour.
- Portion size 6 servings
In saucepan, whisk sugar with cornstarch. Scrape seeds from vanilla bean; add seeds and pod to pan. Whisk in milk; cook over medium heat, stirring, just until steaming. In bowl, whisk eggs; whisk in half of the hot milk mixture in slow steady stream. Gradually whisk back into pan; cook over medium heat, whisking constantly, until bubbly and thickened, 5 to 8 minutes.Whisk in butter, vanilla and salt. Strain through fine sieve into clean bowl; place plastic wrap directly on surface.
Refrigerate until chilled, about 4 hours.
Make-ahead: Refrigerate for up to 2 days; whisk before serving.
Change it up: Dark Chocolate Pudding
Omit vanilla bean. Whisk 1/3 cup cocoa powder with sugar and cornstarch. Add 55 g dark chocolate, chopped, with butter; whisk until melted and smooth.
Change it up: Chai Spice Pudding
Omit vanilla bean. Decrease vanilla to 1/2 tsp. Add 4 whole cloves, 2 cardamom pods and 1 cinnamon stick with milk. Discard whole spices before whisking in butter, vanilla and salt.
Nutritional facts per serving: about
- Fibre 0 g
- Sodium 58 mg
- Sugars 21 g
- Protein 5 g
- Calories 175.0
- Total fat 7 g
- Potassium 153 mg
- Cholesterol 75 mg
- Saturated fat 3 g
- Total carbohydrate 24 g
- Iron 2.0
- Folate 6.0
- Calcium 10.0
- Vitamin A 7.0