Amheal01: Created page with "Modified from: [http://cooking.nytimes.com/recipes/11515-vanilla-pudding Mark Bittman] * 2 ½ cups half-and-half or whole milk * ½ cup sugar * Pinch of salt * 1 vanilla bean..."

2017-01-08T21:30:29Z

Created page with "Modified from: [http://cooking.nytimes.com/recipes/11515-vanilla-pudding Mark Bittman] * 2 ½ cups half-and-half or whole milk * ½ cup sugar * Pinch of salt * 1 vanilla bean..."

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Modified from: [http://cooking.nytimes.com/recipes/11515-vanilla-pudding Mark Bittman]

* 2 ½ cups half-and-half or whole milk
* ½ cup sugar
* Pinch of salt
* 1 vanilla bean or 1 teaspoon vanilla extract
* 3 tablespoons cornstarch
* 2 tablespoons unsalted butter, softened (optional for both)
* 2 oz bittersweet chocolate, finely chopped (optional)

#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.
#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 vanilla extract and butter or chocolate, if using.
#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.

Vanilla/Chocolate Pudding - Revision history

Amheal01: Created page with "Modified from: [http://cooking.nytimes.com/recipes/11515-vanilla-pudding Mark Bittman] * 2 ½ cups half-and-half or whole milk * ½ cup sugar * Pinch of salt * 1 vanilla bean..."