Vanilla Bean Pudding

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 71.0
  • Total Fat: 1.0 g
  • Cholesterol: 38.2 mg
  • Sodium: 59.6 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.9 g

View full nutritional breakdown of Vanilla Bean Pudding calories by ingredient


Introduction

adapted from smitten kitchen:

http://smittenkitchen.com/
blog/2011/01/vanilla-bean-pudding/
adapted from smitten kitchen:

http://smittenkitchen.com/
blog/2011/01/vanilla-bean-pudding/

Number of Servings: 6

Ingredients

    2 2/3 cups nonfat milk
    1 splenda packet
    1 egg
    1/4 cup cornstarch

Directions

Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine splenda, cornstarch, 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 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, if you’re using it and divide pudding among 6 dishes. Chill in refrigerator until fully set, about 2 hours.

[If you don't like pudding skin, we can't be friends just press a piece of plastic wrap against the top of the pudding before you chill it.]

Serving Size: 6 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BATYAH1.