Vanilla-Cookie Pudding

Name: Vanilla-Cookie Pudding
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 cinnamon stick; 32 grams cornstarch; 4 larges egg yolks; 119 milliliters heavy cream; 4 soft oatmeal-raisin cookies, crumbled; 0 teaspoons salt; 100 grams sugar; 2 Tbsps unsalted butter; 1 vanilla bean; 976 milliliters whole milk

Vanilla-Cookie Pudding takes about 40 minutes from beginning to end. This dessert has 242 calories, 6g of protein, and 14g of fat per serving. This recipe serves 8. If you have butter, salt, egg yolks, and a few other ingredients on hand, you can make it. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free and lacto ovo vegetarian diet.

Instructions

Split the vanilla bean lengthwise and scrape the seeds into a saucepan.

Ingredients you will need

Vanilla Bean

Seeds

Equipment you will use

Sauce Pan

Add the vanilla pod, milk, cream, sugar, cinnamon stick and salt; bring to a simmer over medium heat.

Ingredients you will need

Cinnamon Stick

Vanilla Bean

Cream

Sugar

Milk

Salt

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.

Ingredients you will need

Corn Starch

Egg Yolk

Butter

Milk

Equipment you will use

Whisk

Sauce Pan

Bowl

Pour the pudding through a fine-mesh sieve into a bowl; let cool slightly.

Equipment you will use

Sieve

Bowl

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.

Ingredients you will need

Cookie Crumbs