Vanilla Pudding
10m prep 10m cook 2h ready
4 servings For a speckled vanilla pudding, add the seeds from a 1 ½-inch piece vanilla bean, split lengthwise and scraped, instead of the vanilla.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ¼ cup sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- 2 cups milk
- 1 large egg, well beaten
- 2 teaspoons vanilla
Let's Cook
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Step 1.
Have ready a 3-cup bowl or four 5- to 6-ounce cups or ramekins. Mix thoroughly in a medium heavy saucepan: ¼ cup sugar; 3 tablespoons cornstarch; ⅛ teaspoon salt
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Step 2.
Gradually whisk in: 2 cups milk
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Step 3.
Stirring constantly, heat over medium heat until the mixture just comes to a simmer. Remove from the heat and stir ½ cup of the milk mixture slowly into: 1 large egg, well beaten
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Step 4.
Stir this back into the milk mixture, bring to a boil over medium heat, and continue to cook for 1 minute, stirring constantly. Remove from the heat. Stir in: 2 teaspoons vanilla
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Step 5.
Pour the pudding into the bowl or cups, then press plastic wrap directly onto the surface. Refrigerate for at least 2 hours, or for up to 2 days.
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