Classic Vanilla pudding recipe!
Great for a snack after dinner paired with some vanilla wafer cookies.
1 2/3 cups milk
1 whole vanilla bean, scored and scraped and seeds reserved
1/3 cup sugar
2 Tablespoons cornstarch
1/8 teaspoon salt
1/3 cup heavy cream
2 Teaspoons vanilla extract
1. In a heavy-bottomed saucepan set over medium heat. Heat milk and vanilla bean and seeds for 5 mins. Remove from heat, cover, and let sit for 10 mins. Strain mixture into a small bowl; discard bean.
2. In the same saucepan, mix together, sugar, cornstarch, and salt. Gradually stir in the heavy cream until completely smooth. Whisk in milk mixture. Cook over medium heat, stirring constantly, until mixture begins to thicken, about 15 mins. Reduce heat, simmer gently for about 16 mins. Remove pan from heat and stir in vanilla extract.
3. Pour pudding mixture into a medium bowl or individual ramekins; cover the surfaces with plastic wrap. Refrigerate for 2 hours or over night before serving. Makes 4 servings.