Ingredients
1/2 c. granulated sugar
2 tbsp. cornstarch
1/2 tsp. kosher salt
2 1/2 c. whole milk
3 large egg yolks
2 tbsp. butter
1 vanilla bean, split and seeds scraped out
1 tsp. pure vanilla extract
Whipped cream, for serving
Crushed Nilla wafers, for serving
Preparation
Step 1In a medium saucepan, combine sugar, cornstarch, and salt. Slowly pour in milk, whisking to combine. Place saucepan over medium heat and whisk until mixture comes to a boil, 6 minutes. Step 2Place egg yolks in a medium heat proof bowl and beat until light and frothy. Slowly pour in about 1/2 cup hot mixture, whisking to combine. Slowly pour egg mixture back into saucepan, whisking constantly. Step 3Return to medium heat, whisking, until thickened to a pudding-like consistency, about 3 minutes. Step 4Take off heat and whisk in butter, vanilla bean seeds, and vanilla extract until smooth. If mixture looks lumpy at all, strain it through a fine mesh strainer. Step 5Pour into a large bowl and place plastic wrap directly on surface of pudding. Refrigerate until chilled, 2 hours. Step 6When ready to serve, spoon into bowls and top with whipped cream and Nilla wafers.
Have you made this yet? Let us know how it went in the comments below!
