There's something about pudding. It's not fancy or elegant, but it is cold, creamy, delicious, and comforting. It's hard to get enough. We have been making it a lot lately. We made the butterscotch pudding from the February issue of Gourmet magazine and the chocolate pudding from the Gourmet Cookbook. Both were delicious, but I was in the mood for a simple, pure flavor, something with universal appeal to children and adults. In a word, I wanted vanilla.
But not something bland or boring. I wanted the rich taste of vanilla beans. I had recently gone to lunch at Jaleo and had a fantastic Basque semolina cake with a vanilla cream center. In fact, I had it twice in one week. I went one afternoon with a friend for a relaxing, delightful lunch. Unfortunately -- or fortunately, as it turned out -- I left my credit card behind. Since I had to go back to pick it up anyway, I thought I may as well stop in with Chloe. Needless to say, the experience was not as soothing as the first time around, but it did give me another crack at that cake. I'm still a long way from figuring out how to recreate the cake, but I thought I could at least replicate the simple, rich vanilla flavor.
This pudding is a simple cornstarch pudding that highlights the flavor of the vanilla bean. It is not too sweet so that the vanilla bean is really the star, and the brown sugar adds richness to the flavor. The pudding is very easy to make and absolutely delicious. We have had both for dessert and as a snack. In our house, the children and the adults all love it.
Vanilla Bean Pudding
Serves 6
30 minutes preparation and cooking time, plus chilling time
3 cups whole milk
1 vanilla bean
3 tablespoons plus 1 teaspoon cornstarch
4 tablespoons light brown sugar
2 tablespoons granulated sugar
1/4 teaspoon salt
Whipped cream for serving (optional)*
Pour the milk into a small saucepan. Split open the vanilla bean length-wise, scrape out the seeds with a spoon and add the seeds and the pod to the saucepan. Heat the mixture until bubbles form around the edge of the pan, turn it off, and let it sit for 15 to 20 minutes.
In a small bowl, whisk together the cornstarch, sugars, and salt. After the milk mixture has steeped, remove the vanilla pod and whisk the sugar mixture into the saucepan. Bring to a boil over medium heat and, whisking constantly, boil gently for 3 to 4 minutes, until the mixture thickens.
Empty the pudding into a heatproof bowl. Cover it with plastic wrap, pushing the wrap onto the surface of the pudding to prevent a skin from forming on the surface as the pudding cools. Refrigerate the pudding until it is set, at least 2 hours and up to 2 days.
If you are using the whipped cream, put a dollop on top of each serving.
* I like my whipped cream to be only slightly sweetened with a hint of vanilla so that it doesn't overwhelm the dessert. For a cup of heavy cream, I would add a teaspoon or two each of granulated sugar and vanilla.
Ooh, sorry to hear about the credit card. But, yes, more cake!
Posted by: Andrea | March 31, 2009 at 11:15 PM