A comforting way to enjoy vanilla's flavor. For a ladies luncheon or Mother's Day, spoon pudding into pretty teacups and serve with a dollop of whipped cream and a drizzle of dulce de leche! Slightly adapted from Jane Snow, Akron Beacon Journal.
My Private Note
Units: US | Metric
- 1Combine sugar and cornstarch in a saucepan. Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
- 2Remove from heat. In a thin stream, gradually add 1 cup of hot mixture to beaten egg yolks while whisking vigorously. Scrape hot egg mixture into saucepan. Cook and stir over medium heat until thickened and smooth. Do not boil. Remove from heat and stir in butter and vanilla extract. Pour into a bowl or ramekins or teacups. Cover surface directly with plastic wrap, and chill in the refrigerator for about 2 hours.
- 3Serve topped with whipped cream and dulce de leche, as desired.
- 4NOTE: If using a vanilla bean in place of the extract, just add the split and scraped bean in step 1 when you add the half-and-half. Be sure to remove the bean pod before step 2.
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Nutritional Facts for Rich Vanilla Pudding
Serving Size: 1 (163 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 323.1
- Calories from Fat 166
- Total Fat 18.5 g
- Saturated Fat 10.8 g
- Cholesterol 160.5 mg
- Sodium 72.1 mg
- Total Carbohydrate 34.3 g
- Dietary Fiber 0.0 g
- Sugars 25.3 g
- Protein 5.2 g
The following items or measurements are not included:
dulce de leche