Light Vanilla-Bean Pudding

By eborsy

Ingredients

• 1/3 cup sugar
• 1/3 cup cornstarch
• 2 large egg yolks
• 1/4 teaspoon salt
• 3 cups low fat (1%) milk
• 1 vanilla bean

Details

Servings 4
Adapted from thebittenword.typepad.com

Preparation

Step 1

1. Place a fine-mesh sieve over a medium bowl; set aside.

2. In a medium saucepan (off heat), whisk together sugar, cornstarch, egg yolks and salt. Gradually whisk in milk (1 tablespoon at a time to start) until smooth. Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife; add seeds and pod to milk mixture.

3. Cook over medium-high, whisking occasionally, until the first bubbles appear on surface; continue to cook, whisking constantly, for 1 minute more. Pour pudding through prepared sieve into bowl; discard solids.

4. Place plastic wrap directly on entire surface of pudding to keep skin from forming. Refrigerate until cold, at least 2 hours, and up to 3 days. To serve, whisk just until smooth, and spoon into individual serving dishes.