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Vanilla Bean Pudding
Serves 6
30 minutes preparation and cooking time, plus chilling time
3 cups whole milk
1 vanilla bean
4 tablespoons plus one teaspoon cornstarch
3 tablespoons light brown sugar
3 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 5 to 6 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.