Vanilla Bean Pudding – a delicious recipe with sugar, cornstarch, egg yolks, unsalted butter, vanilla bean, vanilla wafers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a saucepan combine sugar and cornstarch.
2
Stir in half-and-half.
3
Scrape the seeds from the vanilla bean and add to the half and half.
4
Reserve the bean for another use.
5
Cook, stirring, over medium heat until mixture thickens.
6
In a small bowl beat egg yolks.
7
Gradually add half of cream mixture to yolks, stirring constantly.
8
Return egg mixture to saucepan and heat just to simmering.
9
Reduce heat and simmer 2 minutes more, stirring all the while.
10
Remove from heat and stir in butter.
11
Pour custard into 4 small ramekins, about1/2 cup capacity.
12
Top each with vanilla wafers and raspberries.
13
Cover with plastic wrap and refrigerate until ready to serve.
14
Garnish with mint leaves.
601
kcal
Calories
13
g
Fat
60
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup sugar, 3 tablespoons cornstarch, 3 cups half-and-half, 4 egg yolks, and more.
Yes, Vanilla Bean Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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