Old Fashioned Vanilla Pudding. A classic.
Fresh made. With a vanilla bean.
Pudding. Custard. Flan. Panna Cotta.
Timeless. Or seasonal trims and infusions.
Simple and simply sweet. Perfect presentation.
Makes for a great patisserie staple.
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Classic finds for today’s trending menus.
The authentic classic + peanut butter and coconut variations.
Vanilla Bean Pudding
1 vanilla bean, split lengthwise
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup half-and-half
2 large egg yolks
4 teaspoons butter
Place milk in a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Bring to a boil. Combine sugar, cornstarch, and salt in a large bowl, stirring well. Combine half-and-half and egg yolks, stirring well. Stir egg yolk mixture into sugar mixture. Gradually add half of hot milk to sugar mixture, stirring constantly with a whisk. Return hot milk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Remove from heat. Add butter, stirring until melted. Remove vanilla bean; discard. Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding cools, stirring occasionally. Cover surface of pudding with plastic wrap; chill.
Peanut Butter Variation: Omit vanilla bean, salt, and butter; stir in 1/4 cup reduced-fat creamy peanut butter after custard is cooked.
Yield: 6 servings (serving size: about 1/2 cup).
Coconut Variation: Omit vanilla bean. Omit 3/4 cup milk, and replace it with 3/4 cup light unsweetened coconut milk. Omit butter; stir in 1/2 cup toasted sweetened flaked coconut after pudding is cooked. Yield: 6 servings (serving size: about 1/2 cup).
Simple simplicity with vanilla extract
Old Fashioned Vanilla Pudding
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup 2% milk
1 egg yolk, lightly beaten
1 1/2 teaspoons butter
1/2 teaspoon vanilla extract
In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil–cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.
Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.
Also known as petits pots de crème
Individual Vanilla Custards
3 vanilla beans, split lengthwise
8 large egg yolks
2/3 cup sugar
Preheat the oven to 325°. In a medium saucepan, combine the milk and vanilla beans and bring to a bare simmer over high heat. Remove the pan from the heat, cover and let the mixture steep for 15 minutes.In a heatproof medium bowl, whisk the egg yolks with the sugar until thick. Bring the milk back to a simmer and whisk it into the egg yolks in a thin stream. Strain the custard through a fine sieve set over a bowl.
Let stand for 2 to 3 minutes, then skim off the foam.
Set eight 1/2-cup ramekins in a large baking pan. Fill the ramekins three-quarters full with the custard. Pour enough hot water into the baking pan to reach about halfway up the sides of the ramekins. Cover the baking pan loosely with aluminum foil and bake for 30 to 35 minutes, or until the custard is just set at the edge but still trembling in the center.
Remove the baking pan from the oven. Carefully lift the ramekins out of the pan and let cool at room temperature. Cover loosely and refrigerate, for at least 2 hours or up to 2 days. Serve the custards well chilled in the ramekins.
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