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Tuesday, June 10

Vanilla pudding

¾ cup
3 tablespoons
Vanilla bean, halved lengthwise, seeds scraped
3 cups
3 yolks
1 tablespoon
  1. In a small bowl, combine the sugar and cornstarch.
  2. In a medium saucepan over medium heat, add the vanilla seeds and pod, and cook, stirring constantly with a wooden spoon, until steaming.
  3. Discard the pod.
  4. Stir in the sugar mixture, continue cooking until thickened and bubbly, and then cook 2 minutes more.
  5. Remove from heat, and spoon about 1 cup of the warm mixture into the egg yolks, whisking constantly, and then return to the saucepan.
  6. Return the saucepan to medium heat, and gently bring to a boil, and then cook 2 minutes more, stirring constantly.
  7. Remove from heat, and stir in the butter.
  8. Pour into serving containers, cover with plastic wrap to prevent the dreaded skin, and chill.
  9. Top with freshly whipped cream and chocolate sauce, or serve as is.

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