| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 277 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 0 g |
| Sugar | 19 g |
| Protein | 6 g |
| Cholesterol | 135 mg |
| Sodium | 140 mg |
Reviews
The recipe was simpler to prepare than I thought it would be. I used Nilla Wafers instead of oatmeal-raisin cookies .The pudding had a light, creamy taste & the cookies crumbs added a nice texture to the smoothness. Next time, I’ll cut down on the cinnamon since I felt that the taste was too heavy. In my opinion, cinnamon should provide just an accent and vanilla should be the main flavor.