Wednesday, 21 March 2007

True Vanilla Bean Pudding


  • 3/4 Cup sugar
  • 3 Tablespoons cornstarch
  • 3 Cups half and half
  • 4 Egg yolks
  • 1 Tablespoon unsalted butter
  • 1 Vanilla bean, split
  • 1 Cup crushed vanilla wafers
  • 2 Cups raspberries
  • 5 Mint sprigs, for garnish


In a saucepan combine sugar and cornstarch. Stir in half and half. Scrape the seeds from the vanilla bean and add to the half and half. Reserve the bean for another use. Cook, stirring over medium hear until mixture thickens. In a small bowl beat egg yolks. Gradually add half of cream mixture to yolks, stirring constantly, return egg mixture to saucepan and heat until simmering. Reduce heat and then simmer for 2 minutes more, stirring all the while. Remove from heat and stir in butter. Pour custard into 4 ramekins, about 1/2 full. Top each with vanilla wafers and raspberries. Cover with plastic wrap and refrigerate until ready to serve. Garnish with mint leaves.

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