Vanilla Pudding

• Vegetarian
• Gluten free

• Baking & Spices

  • 3 tbsp Cornstarch
  • 1 Pinch Salt
  • 2/3 cup Sugar
  • 1 Vanilla bean or 1 teaspoon vanilla extract

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 1/2 cups Half and half or whole milk

Found on cooking.nytimes.com

Description

Directions

• 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.

Nutrition