Vanilla-Cookie Pudding – a delicious recipe with vanilla bean, milk, heavy cream, sugar, cinnamon, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Split the vanilla bean lengthwise and scrape the seeds into a saucepan.
2
Add the vanilla pod, milk, cream, sugar, cinnamon stick and salt; bring to a simmer over medium heat.
3
Remove from the heat, cover and steep 15 minutes.
4
Whisk the cornstarch and egg yolks in a large bowl.
5
Slowly whisk in the warm milk mixture, then pour the mixture back into the saucepan.
6
Bring to a boil over medium heat and cook, whisking constantly, until thick, about 3 minutes.
7
Stir in the butter.
8
Pour the pudding through a fine-mesh sieve into a bowl; let cool slightly.
9
Divide most of the cookie crumbs among small glasses.
10
Top with the pudding.
11
Cover with plastic wrap and refrigerate until cold, about 3 hours.
12
Top with the remaining cookie crumbs.
13
Photograph by Con Poulos
670
kcal
Calories
34
g
Fat
68
g
Carbs
22
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 10 ingredients. The key ingredients include: 1/2 vanilla bean, 4 cups whole milk, 1/2 cup heavy cream, 1/2 cup sugar, and more.
Yes, Vanilla-Cookie 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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