Vanilla Bean Pudding

This classic Vanilla Bean Pudding is the epitome of comfort food, offering a luxuriously smooth texture and a deep, aromatic vanilla flavor that feels indulgent yet homemade. The base is a rich custard made from half-and-half, egg yolks, and sugar, thickened gently with cornstarch to avoid any graininess. The star ingredient, a split vanilla bean, infuses the pudding with tiny specks of seeds and an unmistakable floral sweetness. Served in individual ramekins, it provides an elegant presentation that is surprisingly simple to achieve. It&# 226;ÂÂs perfect for a special dinner party or a cozy weekend treat. The addition of crushed vanilla wafers adds a delightful crunch, while fresh raspberries provide a tart contrast that cuts through the richness. This dessert is a timeless favorite that brings a touch of sophistication to any table.

Cooking Method: Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 370.9

Dietary: Vegetarian

Description

This classic Vanilla Bean Pudding is the epitome of comfort food, offering a luxuriously smooth texture and a deep, aromatic vanilla flavor that feels indulgent yet homemade. The base is a rich custard made from half-and-half, egg yolks, and sugar, thickened gently with cornstarch to avoid any graininess. The star ingredient, a split vanilla bean, infuses the pudding with tiny specks of seeds and an unmistakable floral sweetness. Served in individual ramekins, it provides an elegant presentation that is surprisingly simple to achieve. It&# 226;ÂÂs perfect for a special dinner party or a cozy weekend treat. The addition of crushed vanilla wafers adds a delightful crunch, while fresh raspberries provide a tart contrast that cuts through the richness. This dessert is a timeless favorite that brings a touch of sophistication to any table.

Ingredients

Sugar
Cornstarch
Half-and-half
Yolks
Unsalted butter
Bean, split
Crushed vanilla wafers
Raspberries
Sprigs, for garnish

Directions

1
In a medium saucepan, whisk together the sugar and cornstarch until well combined.
2
Gradually stir in the half-and-half and the split vanilla bean (including the scraped seeds if desired) to prevent lumps.
3
Cook the mixture over medium heat, stirring constantly, until it begins to thicken and bubbles form around the edges.
4
In a small bowl, beat the egg yolks lightly until smooth.
5
Slowly pour about half of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
6
Pour the tempered egg mixture back into the saucepan with the remaining cream.
7
Continue cooking over medium-low heat, stirring constantly, until the pudding thickens and comes to a gentle simmer.
8
Reduce heat to low and simmer for 2 minutes, stirring constantly to ensure the cornstarch cooks out and the pudding becomes glossy.
9
Remove the saucepan from the heat and stir in the unsalted butter until fully melted and incorporated.
10
Discard the vanilla bean pod if whole.
11
Divide the warm pudding evenly among 4 small ramekins.
12
Cover the ramekins tightly with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
13
Refrigerate for at least 2 hours or until completely chilled.
14
Just before serving, top each pudding with crushed vanilla wafers and fresh raspberries.
15
Garnish with a sprig of mint.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 370.9kcal

% Daily Value *
Total Fat 4.4g7%
Saturated Fat 2.1g11%
Cholesterol 8.1mg3%
Sodium 6.4mg1%
Total Carbohydrate 81.1g28%
Dietary Fiber 12.6g51%
Sugars 48.0g
Protein 6.9g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/vanilla-bean-pudding/