Vanilla-Cookie Pudding
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 277
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 28
- Dietary Fiber
- 0
- Sugar
- 19
- Protein
- 6
- Cholesterol
- 135
- Sodium
- 140
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
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.