Vanilla-Cookie Pudding

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1/2 vanilla bean
  • 4 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup sugar
  • 1 cinnamon stick
  • 1/8 teaspoon salt
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 4 soft oatmeal-raisin cookies, crumbled
Directions

Split the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the vanilla pod, milk, cream, sugar, cinnamon stick and salt; bring to a simmer over medium heat. Remove from the heat, cover and steep 15 minutes.

Whisk the cornstarch and egg yolks in a large bowl. Slowly whisk in the warm milk mixture, then pour the mixture back into the saucepan. Bring to a boil over medium heat and cook, whisking constantly, until thick, about 3 minutes. Stir in the butter. Pour the pudding through a fine-mesh sieve into a bowl; let cool slightly.

Divide most of the cookie crumbs among small glasses. Top with the pudding. Cover with plastic wrap and refrigerate until cold, about 3 hours. Top with the remaining cookie crumbs.

Photograph by Con Poulos


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    This recipe is featured in:

    Fall Entertaining Guide