Vanilla Bean Pudding
Mar 30, 2011, Updated Jul 01, 2012
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I have decided I want to be come known as the “pudding girl.” I want it to be my signature dish. I love pudding. It’s comforting and old school. Two things I really love. When I go to parties I want people to get excited about the wonderful pudding I will bring. People will say “what is Brandy bringing to the party” and everyone will respond with “pudding of course!” However, this little idea may work better in my head then it would in real life. I doubt people would get as excited about pudding as I think they would….but I guess you never know. Mr.NN and I were pretty excited about this pudding last night. It was the perfect dessert. Lots of vanilla flavor and just a touch of spiced rum…yum! On a totally random note I also love that pudding is equally delicious warm or cold.
Homemade Vanilla Bean Pudding
Ingredients:
2 2/3 cups whole milk, divided
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
Seeds from 1/2 vanilla bean (or 2 teaspoons of vanilla extract)
1 large egg
1 tablespoon spiced rum (optional)
Source: Smitten Kitchen
Directions:
Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla bean (if you’re replacing it with extract, don’t add it yet; if you’d like to toss the leftover vanilla bean pods in the pot with the simmering milk for an extra vanilla boost, go for it) in the bottom of a medium, heatproof bowl. Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.
Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Stir in vanilla extract and rum, if you’re using it, and divide pudding among 6 dishes. Chill in refrigerator until fully set, about 2 hours.
Well, Pudding Girl…this one looks delicious! I am sad to admit that the only pudding I attempt is the boxed/instant kind. This one looks great though, and what a nice light dessert for the upcoming warm (I hope!) months:)
It looks like creamy goodness! Pure comfort food:)
I love vanilla puddings. It looks delicious. I am surprised it it thickened with cornstarch and not with eggs.
🙂
Valerie
I actually ADORE pudding so I would TOTALLY be that person cheering you on! With the intense vanilla flavor in this, I’m sure it’s nothing short of amazingly delicious!
That looks nice and smooth. I like that there isn’t a ton of eggs. I don’t care for when custardy things taste too eggy, which I have found with most homemade puddings. Looks great!
Pudding is just one of those yummy, comforting foods for me… And this version is no exception. I especially love the addition of the rum. 🙂
I would get excited if you brought me vanilla bean pudding!:)
I think we would be good friends in real life. I totally get you!
I LOVE pudding! I wish I could host a party and have you bring the pudding. I guess I would make cookies. I think I’m kinda known for my cookies… right? No?
I need to stock up on vanilla beans. Thanks for the reminder!
LOL, you are too funny! There’s a blogger that likes to bring a trifle dish with layered puddings in it (like peanut butter and chocolate) for a pretty presentation to get-togethers so doing something like that might make people get more excited. This looks fabulous! Me and you have vanilla bean on the brain at the same time! 🙂 I love pudding too but for some reason, I never have made it from scratch. Wait, actually I made vanilla pudding for a banana cream pie and I was amazed at how yummy it was!! From scratch pudding definitely beats the instant stuff…though that is pretty good too. 🙂
P.S. I like your new theme. 🙂