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Title: Real Vanilla Pudding
Categories: Dessert
Yield: 8 Servings
| 4 | c | Milk |
| 1 | Vanilla bean, split | |
| 6 | tb | Cornstarch |
| 1/2 | c | Sugar |
| 1/4 | ts | Salt |
| 2 | EXTRA Large eggs, lightly beaten | |
| 2 | tb | Unsalted butter |
| 1 | tb | Vanilla |
In a heavy two quart saucepan, scald 3 cups of the milk with the vanilla bean.
Meanwhile, in a medium size mixing bowl, sift the cornstarch with the sugar and salt Add the remaining one cup of milk and stir to dissolve the cornstarch. Stir half the scalded milk into the dissolved cornstarch in a slow steady stream. Then pour this mixture back into the saucepan and stir to blend.
Place the saucepan over a moderate heat and bring to a gentle boil, constantly scraping the sides and bottom of the pan with a rubber spatula. The mixture will become thick. Boil gently for two minutes as you continue to stir and scrape the bottom and sides of the pan with the rubber spatula.
Remove the pudding from the heat and remove the vanilla bean. Scrape the seed from the inside of the bean with a knife and return the seeds to the pudding. Discard the skin of the bean.
Lightly beat the eggs in a large mixing bowl. Adding 1/2 cup at a time stir about half of the pudding into the eggs, mixing all the while. Then pour this mixture back into the pudding in the pot. Cook over moderate heat for two minutes, stirring constantly.
Remove from the heat and stir in the butter along with the vanilla extract. Pour into a large bowl of individual cups. To prevent a skin from forming on the top, cover with plastic wrap so that the plastic touches the surface of th pudding.
Refrigerate for several hours.
Per Serving: 261 cal; 6 gm protein; 32 gm carbo; 11 gm fat; 103 mg chol; 6 gm sat fat; 101 sodium.
Washington Post Dec 29 1996
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
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