Vanilla Pudding

Hartford Courant
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Ingredients

  • 1/3 cup granulated sugar
  • 3 Tbs cornstarch
  • 1/8 tsp salt
  • 1 Vanilla bean scraped
  • 3 egg yolks
  • 2 cups whole milk
  • 2 Tbs unsalted butter at room temperature, cut into pieces

Instructions

1

Whisk together the sugar, cornstarch, salt and vanilla bean seeds in a medium saucepan. Whisk egg yolks until well combined. Slowly pour over medium-low heat. Whisking constantly, until thickened, 10-15 minutes.

2

Remove from the heat; whisk in the butter one piece at a time, making sure each piece is incorporated before adding the next. Cover the top of the pudding with plastic wrap; refrigerate until set, 1 1/2 to 2 hours.

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Dec 2012 Added