- 2 cups whole milk
- 1/2 vanilla bean, seeds scraped and pod reserved
- 1/2 cup sugar
- 3 tablespoons cornstarch
- pinch of sea salt
- 2/3 c heavy cream
- 1 egg
- 1/4 teaspoon almond extract
- 1 tablespoon unsalted butter
- mini chocolate wafers or other cookie as garnish
In a saucepan combine milk, vanilla bean seeds and vanilla pod. Bring to a simmer, remove from the heat and set aside to steep for 5 minutes.
In medium-size bowl, combine the sugar, cornstarch, salt and mix well. Add the heavy cream in a steady stream and whisk well to prevent lumps. Add the egg and mix until incorporated.
Remove the vanilla bean from the hot milk, and pour the milk into the sugar and cornstarch mixture and whisk well. Pour the mixture back into the sauce pan and cook over medium heat for 1 minute, stirring constantly. Reduce the heat to medium-low and continue to cook for 1 minute longer. Add the almond extract and stir well to incorporate.
Pour the pudding into 4 to 6, resealable glass jars, place a piece of plastic wrap over the top, pressing to cover the pudding. Refrigerate for at least two hours before serving or serve warm.
Pudding will last for 4 to 5 days, covered in the refrigerator.
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