Prep 10 mins
Cook 2 hrs
From Everyday Food Jan/Feb 2008
- 1⁄3 cup sugar
- 1⁄3 cup cornstarch
- 2 large egg yolks
- 1⁄4 teaspoon salt
- 3 cups 1% low-fat milk
- 1 vanilla bean
- Place a fine mesh sieve over a medium bowl; set aside.
- In a meadium 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.