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Gallery Vanilla Pudding with Baked Rhubarb Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon salt 2 cups milk (not skim) 1 1/2 vanilla beans, halved lengthwise 4 large egg yolks, lightly beaten 4 tablespoons unsalted butter, cut into small pieces Baked Rhubarb
Cook’s Notes Pudding can be refrigerated, covered with plastic, up to 1 day.
Gallery Vanilla Pudding with Baked Rhubarb
Recipe Summary Servings: 4
Gallery
Vanilla Pudding with Baked Rhubarb
Vanilla Pudding with Baked Rhubarb
Vanilla Pudding with Baked Rhubarb
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon salt 2 cups milk (not skim) 1 1/2 vanilla beans, halved lengthwise 4 large egg yolks, lightly beaten 4 tablespoons unsalted butter, cut into small pieces Baked Rhubarb
Directions
Whisk together sugar, flour, and salt in a medium bowl; set aside. Pour milk into a medium saucepan; scrape in vanilla seeds, and add the pods. Stir together. Cook over medium heat until tiny bubbles begin to form around edges of pan, about 7 minutes.
Gradually add the milk mixture to the flour mixture, whisking constantly. Transfer the milk-flour mixture to the saucepan; cook over low heat, whisking constantly, 5 minutes.
Put egg yolks in a small bowl. Whisk in a small amount of the hot milk-flour mixture. Add yolk mixture to saucepan. Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, 10 to 12 minutes.
Remove from heat; discard pods. Add butter; whisk until melted. Pass pudding through a fine sieve into a medium bowl, forcing it through holes with a rubber spatula. Cover surface of pudding with plastic wrap to prevent a skin from forming. Let stand at room temperature until slightly cooled, about 30 minutes. Spoon pudding into bowls; top with baked rhubarb.
Cook’s Notes Pudding can be refrigerated, covered with plastic, up to 1 day.
Cook’s Notes
Pudding can be refrigerated, covered with plastic, up to 1 day.
Reviews (5)
Add Rating & Review 54 Ratings 5 star values: 9 4 star values: 8 3 star values: 16 2 star values: 14 1 star values: 7
Reviews (5)
Add Rating & Review 54 Ratings 5 star values: 9 4 star values: 8 3 star values: 16 2 star values: 14 1 star values: 7
Add Rating & Review
54 Ratings 5 star values: 9 4 star values: 8 3 star values: 16 2 star values: 14 1 star values: 7
54 Ratings 5 star values: 9 4 star values: 8 3 star values: 16 2 star values: 14 1 star values: 7
54 Ratings 5 star values: 9 4 star values: 8 3 star values: 16 2 star values: 14 1 star values: 7
5 star values: 9 4 star values: 8 3 star values: 16 2 star values: 14 1 star values: 7
Martha Stewart Member Rating: Unrated 01/12/2015 Really good but I reduced sugar to 3/4 cup and it was still too sweet. Great creamy pudding recipe. Martha Stewart Member Rating: Unrated 09/25/2013 Oh my stars! I'm not even a pudding fan, but wow! I made this for my husband, who loves all things custard-y and creamy. This was amazing (and that's just me tasting from the spatula after I poured the pudding in the bowl!). I cannot wait to surprise my husband with this when he comes home tonight, it is that good. I will serve it with mixed berries, layered in my grandmother's parfait glasses. I had no vanilla beans on hand so used 2 1/2 teaspoons pure vanilla extract. Martha Stewart Member Rating: 1 stars 04/10/2013 The level of sweetness in this recipe is almost diabetic-coma-inducing. For those with high blood sugar, this recipe will kill you! Just kidding, but seriously, I urge anyone trying this to use a 1/2 cup of sugar rather than the full cup. So as this is the first time I've ever made pudding, I was kind of excited to put my inner grandma to the test, even though I'm a guy. Anyway, the final result was very disappointing. The pudding tasted very "floury" and not as silky and creamy as I fantasized. Martha Stewart Member Rating: Unrated 01/07/2013 Classic and beautiful. This is recipe reminds me of my Grandmother's Pudding. Items from family poultry and dairy farm. Perfect. Martha Stewart Member Rating: Unrated 03/31/2008 too sweet!!!!! cut back sugar by at least 3/ 4 cup!!!!Martha Stewart Member
Rating: Unrated 01/12/2015
Really good but I reduced sugar to 3/4 cup and it was still too sweet. Great creamy pudding recipe.
Rating: Unrated
Rating: Unrated 09/25/2013
Oh my stars! I’m not even a pudding fan, but wow! I made this for my husband, who loves all things custard-y and creamy. This was amazing (and that’s just me tasting from the spatula after I poured the pudding in the bowl!). I cannot wait to surprise my husband with this when he comes home tonight, it is that good. I will serve it with mixed berries, layered in my grandmother’s parfait glasses. I had no vanilla beans on hand so used 2 1/2 teaspoons pure vanilla extract.
Rating: 1 stars 04/10/2013
The level of sweetness in this recipe is almost diabetic-coma-inducing. For those with high blood sugar, this recipe will kill you! Just kidding, but seriously, I urge anyone trying this to use a 1/2 cup of sugar rather than the full cup. So as this is the first time I’ve ever made pudding, I was kind of excited to put my inner grandma to the test, even though I’m a guy. Anyway, the final result was very disappointing. The pudding tasted very “floury” and not as silky and creamy as I fantasized.
Rating: 1 stars
Rating: Unrated 01/07/2013
Classic and beautiful. This is recipe reminds me of my Grandmother’s Pudding. Items from family poultry and dairy farm. Perfect.
Rating: Unrated 03/31/2008
too sweet!!!!! cut back sugar by at least 3/ 4 cup!!!!
All Reviews for Vanilla Pudding with Baked Rhubarb
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vanilla Pudding with Baked Rhubarb
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
