1/2 Photos of Light Vanilla Bean Pudding
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!
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Units: US | Metric
- 1Place a fine-mesh sieve over a medium bowl; set aside.
- 2In 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.
- 3Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife; add seeds and pod to milk mixture.
- 4Cook 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.
- 5Place 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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Nutritional Facts for Light Vanilla Bean Pudding
Serving Size: 1 (219 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 279.0
- Calories from Fat 48
- Total Fat 5.3 g
- Saturated Fat 2.6 g
- Cholesterol 152.0 mg
- Sodium 307.8 mg
- Total Carbohydrate 47.7 g
- Dietary Fiber 0.1 g
- Sugars 34.9 g
- Protein 10.0 g
The following items or measurements are not included: