Prep 50 mins
Cook 3 hrs
This was published in the January/February issue of Midwest Living magazine.
- 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
- 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.
- In the same saucepan, heat the milk and 1 cup whipping cream over medium heat until boiling, stirring occasionally. Remove from heat.
- 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.
- 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.
- 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.