Vanilla Bean Pudding with a Heart of Darkness
★★★★★ 2 votes5
- 2 2/3 c
- whole milk, divided
- 1/2 c
- 1/4 c
- 1/4 tsp
- seeds from 1/2 vanilla bean (or 2 teaspoons of vanilla extract)
- 1 large
- 3.17 oz
- ghirardelli intense dark midnight reverie (chop as much as you think you will need)
How to Make Vanilla Bean Pudding with a Heart of Darkness
- 11. 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.
- 22. 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. Add a heaping mound in the middle of the hot pudding. Allow to melt. Eat pudding while still warm.