Vanilla/Chocolate Pudding
Modified from: 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.