Wisconsin Honey Bee and Vanilla Bean Pudding

Submitted by Queen Dana

"This was published in the January/February issue of Midwest Living magazine."

 

• Ready In: 3hrs 50mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 cups whole milk
• 1 cup whipping cream or 1 cup heavy cream
• 2 teaspoons vanilla extract (or 1 to 2 vanilla bean about 4 to 6 inches long)
• 3 egg yolks
• 1⁄2 cup sugar
• 1⁄4 cup mild-flavored wisconsin honey or 1/4 cup other honey
• 3 tablespoons cornstarch
• 1⁄8 teaspoon salt
• 1 tablespoon butter or 1 tablespoon unsalted butter
• strawberries, blueberries and or raspberries
• whipped cream

directions

1. In a heavy medium saucepan, bring the milk to boiling over medium heat, stirring occasionally (milk may foam up so watch carefully). Remove from heat. Using the tip of a paring knife, slit the vanilla beans down the center. Scrape the seeds into the hot milk and add the pods. Cool 15 minutes. Cover and chill 2 to 24 hours. Remove the vanilla pods; using two fingers, press the milk out of the pods into the milk mixture to extract all the seeds; discard pods.
2. In the same saucepan, heat the milk and 1 cup whipping cream over medium heat until boiling, stirring occasionally. Remove from heat.
3. Meanwhile, in a medium bowl, beat the egg yolks with an electric mixer for 1 minute on medium speed. Beat in sugar, honey, cornstarch and salt until well combined. Gradually beat in about 1 cup of the hot milk mixture until well combined.
4. Add the egg yolk mixture to the remaining milk mixture in the saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter until melted. If necessary, strain mixture to remove any lumps.
5. Pour pudding into 4 or 5, 6- to 8-ounce individual dessert dishes or a 3-1/2- to 4-cup serving bowl. Cover surface of pudding with plastic wrap. Chill at least 1 hour for individual dishes or at least 3 hours for the large serving bowl or until pudding is completely chilled. (Do not stir during chilling). Serve pudding with fresh berries and whipped cream.