Makes 6 Servings
Preparation: 30 minutes , Cook Time: 10 minutes
18-10-2019 Cook'n Club Meal Plans
Meal Plan 5
A cinnamon stick and a vanilla pod are the key to the fall flavors of this
pudding that's layered with crumbled
Dovetailing Tip: Use the cookies you made on day 4 in today's dessert.
1/2 of a vanilla bean
4 cups of whole milk
1/2 cup of heavy cream
1/2 cup of sugar
1 cinnamon stick
1/8 teaspoon of salt
1/4 cup of cornstarch
4 large egg yolks
2 tablespoons of 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.
(From Recipe Rampage (Rose))