Vanilla Pudding

Ingredients

• 2 ½ cups half-and-half or whole milk
• ⅔ cup sugar
• Pinch of salt
• 1 vanilla bean or 1 teaspoon vanilla extract
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter, softened (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    351 calories; 17 grams fat; 10 grams saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 0 grams dietary fiber; 39 grams sugars; 4 grams protein; 55 milligrams cholesterol; 135 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put 2 cups of half-and-half or milk, sugar and salt in a small or medium saucepot over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into milk or half-and-half using small sharp knife, then add pod. Cook just until mixture begins to steam.
2. Combine cornstarch and remaining milk or half-and-half in a bowl and blend; there should be no lumps. Fish pod from pot and discard. Add cornstarch mixture; cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in butter and vanilla extract, if using.
3. Pour mixture into a 1-quart dish or 4 to 6 small ramekins or bowls. Put plastic wrap directly on the pudding to prevent formation of a skin, or do not cover if you like skin. Refrigerate until chilled, and serve within a day, with whipped cream if you like. Whisk to remove lumps if needed.

• To make chocolate pudding, shave or finely chop 2 ounces bittersweet chocolate. Stir into pudding with the butter.

20 minutes