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Gallery Light Vanilla-Bean Pudding Recipe Summary prep: 10 mins total: 10 mins Servings: 4
Ingredients Ingredient Checklist 1/3 cup sugar 1/3 cup cornstarch 2 large egg yolks 1/4 teaspoon salt 3 cups low-fat (1%) milk 1 vanilla bean Biscotti, for serving (optional)
Gallery Light Vanilla-Bean Pudding
Recipe Summary prep: 10 mins total: 10 mins Servings: 4
Gallery
Light Vanilla-Bean Pudding
Light Vanilla-Bean Pudding
Light Vanilla-Bean Pudding
Recipe Summary prep: 10 mins total: 10 mins Servings: 4
Recipe Summary
prep: 10 mins total: 10 mins
Servings: 4
prep: 10 mins
total: 10 mins
prep:
10 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 1/3 cup sugar 1/3 cup cornstarch 2 large egg yolks 1/4 teaspoon salt 3 cups low-fat (1%) milk 1 vanilla bean Biscotti, for serving (optional)
Directions
Place a fine-mesh sieve over a medium bowl; set aside.
In a medium saucepan (off heat), whisk together sugar, cornstarch, egg yolks, and salt. Gradually whisk in milk (1 tablespoon at a time to start) until smooth. Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife; add seeds and pod to milk mixture.
Cook over medium-high, whisking occasionally, until the first bubbles appear on surface; continue to cook, whisking constantly, for 1 minute more. Pour pudding through prepared sieve into bowl; discard solids.
Place plastic wrap directly on entire surface of pudding to keep skin from forming. Refrigerate until cold, at least 2 hours, and up to 3 days. To serve, whisk just until smooth, and spoon into individual serving dishes.
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All Reviews for Light Vanilla-Bean Pudding
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All Reviews for Light Vanilla-Bean Pudding
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
