Prep 10 mins
Cook 5 mins
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!
- 78.07 ml sugar
- 78.07 ml cornstarch
- 2 large egg yolks
- 1.23 ml salt
- 709.77 ml 1% low-fat milk
- 1 vanilla bean
- Place a fine-mesh sieve over a medium bowl; set aside.
- 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.
- 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.