Vanilla Pudding

  • 11 Apr - 17 Apr, 2020
  • Mag The Weekly
  • Cookery


· ½ cup granulated sugar

· 2 tablespoons cornstarch

· ½ teaspoon salt

· 2½ cups milk

· 3 egg yolks

· 2 tablespoons butter

· 1 vanilla bean

· 1 teaspoon vanilla extract

· Whipped cream

· Crushed Nilla wafers


In a saucepan, combine sugar, cornstarch, and salt. Slowly pour in milk, whisking to combine. Place saucepan over medium heat and whisk until mixture comes to a boil. Place egg yolks in a heat proof bowl and beat until light and frothy. Slowly pour in about ½ cup hot mixture, whisking to combine. Slowly pour egg mixture back into saucepan, whisking constantly. Return to medium heat, whisking, until thickened to a pudding-like consistency. Take off heat and whisk in butter, vanilla bean seeds, and vanilla extract until smooth. Pour into a bowl and place plastic wrap directly on surface of pudding. Refrigerate until chilled, for two hours. When ready to serve, spoon into bowls and top with whipped cream and Nilla wafers.