Vanilla Pudding
Yield
4-6 servings.
Ingredients
- 2 cups (480 mL) + 3 tbsp (45 mL) half-and-half or whole milk
- ⅔ (130 g) cup sugar
- Pinch of salt
- 1 vanilla bean or 1 teaspoon vanilla extract
- 3 tablespoons (25 g) cornstarch
- 2 tablespoons (30 g) unsalted butter, softened (optional)
Steps
- Put 2 cups of half-and-half or milk, sugar and salt in a small or medium saucepot over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into milk or half-and-half using small sharp knife, then add pod. Cook just until mixture begins to steam.
- Combine cornstarch and remaining milk or half-and-half in a bowl and blend; there should be no lumps. Fish pod from pot and discard. Add cornstarch mixture; cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in butter and vanilla extract, if using.
- Pour mixture into a 1-quart dish or 4 to 6 small ramekins or bowls. Put plastic wrap directly on the pudding to prevent formation of a skin, or do not cover if you like skin. Refrigerate until chilled, and serve within a day, with whipped cream if you like. Whisk to remove lumps if needed.
Variations
- Chocolate: Shave or finely chop 2 ounces bittersweet chocolate. Stir into pudding with the butter.