Vanilla-Cookie Pudding

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
Share This Recipe


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


  1. 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.
  2. 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.
  3. 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.