Vanilla-Cookie Pudding

A cinnamon stick and a vanilla pod are the key to the fall flavors of this pudding that's layered with crumbled oatmeal-raisin cookies. Dovetailing Tip: Use the cookies you made on day 4 in todays dessert.

Prep time:
Cook time:

Serving size: 6
Calories per serving: 299

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 eggs yolks
2 tablespoons unsalted butter
4 soft oatmeal-raisin cookies, crumbled

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.


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