Homemade Vanilla Bean Pudding
Yield 3.5 Cups
- Pour milk in a medium, heavy saucepan, not Teflon, but you knew I'd say that. Scrape seeds from the vanilla bean; add seeds and bean to the milk. Keep stirring and bring it almost to a boil on medium heat, being careful not to burn it.
- Combine sugar, cornstarch, and salt in a large bowl, and stir well. Combine cream and egg yolks, stirring well. Stir egg yolk mixture into sugar mixture. Gradually add half of the hot milk to sugar mixture (if you go too fast it will get clumpy), stirring constantly with a whisk. Return hot milk mixture to pan, add maple syrup for extra flavor yumminess if desired. Bring it almost to a boil again and keep stirring with a whisk. It should begin to thicken, then cook for one more minute. Remove from heat. Add butter (and vanilla extract if that's what you're using), stirring until melted. Remove vanilla bean and discard.
- Spoon pudding into bowls. Cover surface of pudding with plastic wrap if you don't like the ‘pudding skin' that forms on top. Chill well and serve with real whipped cream, if desired.
Recipe by Kelly the Kitchen Kop at https://kellythekitchenkop.com/homemade-vanilla-bean-pudding-from-colorado/