Vanilla-Cookie Pudding

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

oatmeal-raisin cookies.

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))