Friday, February 4, 2011


Don't ask why I felt the need to title this post "puddin'" instead of, well, anything normal. Today is a snow day (sort of) and I feel a little wild! I had the plan to clean the I did a few random things to reach that goal...then I came up with an excuse to get on the computer...and here I am! In a semi-clean (not really) apartment blogging :) Yay.

SO I am really obsessed with the blog This woman cooks things (and takes pictures of them) the way I wish I could. If you want to see HER version of vanilla bean pudding go here. I tried my best to copy it and it turned out DELICIOUS. Next time I won't cook it as long...but I waited for it to "simmer" for too long until I realized "You're stirring this constantly dummy! It probably won't start simmering for a vvvvveeerrry long time. Bite the bullet, cut your losses, and just stop cooking this so you can eat it faster."

Here is the recipe (directly from so the pictures make a little more sense...

"2 2/3 cups whole milk, divided

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

Seeds from 1/2 vanilla bean (or 2 teaspoons of vanilla extract)

1 large egg

Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla bean (if you’re replacing it with extract, don’t add it yet; if you’d like to toss the leftover vanilla bean pods in the pot with the simmering milk for an extra vanilla boost, go for it) in the bottom of a medium, heatproof bowl. Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.

Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Stir in vanilla extract, if you’re using it and divide pudding among 6 dishes. Chill in refrigerator until fully set, about 2 hours."

This is the sugar, cornstarch, salt, and vanilla bean! I had never used a vanilla bean before...what an adventure! You cut the vanilla bean down the middle then scrape the inside out with your knife. It looks like ants crawling around all that white...but it's not, I promise. (The 2 cups of whole milk are warming on the stove at this point...)

Here I am adding the 2/3 c. milk to the dry ingredents...and whisking furiously to prevent lumps!

Added the egg...this picture isn't very appetizing is it?

Added the boiling milk to the other ingredients (GRADUALLY and whisking constantly again) then transferred it all back to the warm saucepan to bring to a simmer...Mine never really got to a simmer (I took this picture right after I added it to the pot so all those bubbles are from me whisking it so much in the previous step). But I went with my instincts and took it off the heat about ten minutes after putting it on the stove. Seems too long in hindsight...I'm open to suggestions and advice!

This is the end result! I do not remember it looking this yellow...but it was delicious regardless. Seriously, so good. I will probably make this all the time now. The limiting factor will be the vanilla bean, but I will just use extract when I'm desperate and don't feel like making a trip to the store for a single vanilla bean.

Thanks for reading! I hope to be adding lots more food-related things and cooking adventures to the stay tuned.


  1. Yummm! That looks fantastic! I will take a bowl, please:)

  2. Sounds and LOOKS absolutely delicious! I love SmittenKitchen, too...I've used tons of her recipes - always tasty, even if my attempts don't end up looking quite as yummy as hers, lol. Love you!