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Vanilla Bean Pudding with a Heart of Darkness

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  • Prep 10 min
  • Total 20 min
  • Servings 6
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Rich dark chocolate is the center star of this creamy vanilla pudding.
by: Moogie
Updated Jul 21, 2015
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Ingredients

  • 2 2/3 cups whole milk, divided
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • Seeds from 1/2 vanilla bean (or 2 teaspoons of vanilla extract)
  • 1 large egg

Steps

  • 1
    Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla bean (if you’re replacing it with extract, don’t add it yet; if you’d like to toss the leftover vanilla bean pods in the pot with the simmering milk for an extra vanilla boost, go for it) in the bottom of a medium, heatproof bowl. Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.
  • 2
    Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Stir in vanilla extract, if you’re using it and divide pudding among 6 dishes. Chill in refrigerator until fully set, about 2 hours.

Nutrition Information

No nutrition information available for this recipe
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