Vanilla Bean Pudding [and a Winner!]

There has been a haze of vanilla deliciousness around here lately.  Before I get into my recipe for the day, I want to announce our vanilla bean winner:

The India vanilla beans from Beanilla are going to Nicole from I Am A Honey Bee!  Congrats, Nicole, and thanks to everyone for participating.  Look forward to some more giveaways at Oven Love in the near future- it is the holidays, after all!

Now, on to our recipe.

I was planning on making some vanilla-themed recipes anyway, but then a friend suggested I join up with the Holiday Baking Exchange at Good Life Eats and My Baking Addiction.  This week, their theme is vanilla.  Perfect.  I've really been wanting to make a good vanilla pudding for a while, but I was waiting on some quality vanilla beans.  Homemade pudding is definitely richer than its store-bought counter part, but the extra calories are worth it in my opinion.

Look at all those beautiful little vanilla flecks!  This is the real deal.  I think the pudding would make a great parfait with, say, your leftover Thanksgiving pie?  YUM.  Not that you'll need any more calories post-Turkey Day, but I'm just sayin'.

 

If you're looking for any more vanilla ideas, check out one of the vanilla posts at Good Life Eats or My Baking Addiction.  There are tons of beautiful looking recipes to use up those vanilla beans.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Beanilla!

Vanilla Bean Pudding

by Oven Love, adapted from Honey & Butter

2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups whole milk
4 large egg yolks
1 vanilla bean, split
2 tablespoons unsalted butter, cut into small pieces
fresh pomegranate seeds for garnishing


Place a fine-mesh sieve over a large bowl and set aside. In a medium saucepan, combine together sugar, cornstarch and salt. Add milk slowly and dissolve the cornstarch completely. Whisk in the egg yolks. Scrape the insides of the vanilla bean halves into the pot.  Add the empty pods into the pot as well.  Place the saucepan over medium heat, whisking constantly until the first large bubble forms and it sputters. Reduce heat to low, whisking constantly and cook for 1 minute. The mixture will start to thicken, whisk constantly. Remove from the flame, immediately pour the mixture sieve into the bowl . Stir butter into hot pudding and combine well. Place a plastic wrap directly on the surface of the pudding (to prevent the formation of skin on the pudding). Chill for at least 3 hours in the refrigerator before serving with pomegranate seeds.