Light Vanilla Bean Pudding

Heirloom's Note:

I found this recipe on a charming food blog called The Bitten Word, I highly recommend it - both the pudding and the blog! It's a nice, low fat but satisfying pudding. Coupled with artfully arranged sliced nectarines (or any delicious fruit) it makes a beautiful light summer dessert. If you do refrigerate the pudding be sure to give it a nice whip before serving, it gets very thick!

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 3

• 1⁄3; cup sugar
• 1⁄3; cup cornstarch
• 2 large egg yolks
• ¼ teaspoon salt
• 3 cups 1% low-fat milk
• 1 vanilla bean

Directions:

1. Place a fine-mesh sieve over a medium bowl; set aside.
2. 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.
3. Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife; add seeds and pod to milk mixture.
4. 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.
5. 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.