Addicting Vanilla Bean Pudding Recipes

LIGHT VANILLA-BEAN PUDDING

Light Vanilla-Bean Pudding image

Using a vanilla bean (look for a moist and plump one) instead of extract bolsters the flavor of this pudding; fewer eggs and low-fat milk instead of traditional whole milk make this dessert a smarter choice.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1/3 cup sugar
1/3 cup cornstarch
2 large egg yolks
1/4 teaspoon salt
3 cups low-fat (1%) milk
1 vanilla bean
Biscotti, for serving (optional)

Steps:

Place a fine-mesh sieve over a medium bowl; set aside.
In a medium saucepan (off heat), whisk together sugar, cornstarch, egg yolks, and salt. Gradually whisk in milk (1 tablespoon at a time to start) until smooth. Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife; add seeds and pod to milk mixture.
Cook over medium-high, whisking occasionally, until the first bubbles appear on surface; continue to cook, whisking constantly, for 1 minute more. Pour pudding through prepared sieve into bowl; discard solids.
Place plastic wrap directly on entire surface of pudding to keep skin from forming. Refrigerate until cold, at least 2 hours, and up to 3 days. To serve, whisk just until smooth, and spoon into individual serving dishes.

RICOTTA AND VANILLA BEAN PUDDINGS

Ricotta and Vanilla Bean Puddings image

Provided by Giada De Laurentiis

Categories dessert

Time 3h47m

Yield 10 servings

Number Of Ingredients 13

Ingredients

Butter, for greasing the muffin cups
1 (15-ounce) container whole milk ricotta cheese, at room temperature
1/2 cup mascarpone cheese, at room temperature
3 eggs, at room temperature
1/4 cup heavy cream
1/4 cup maple syrup
3 tablespoons sugar
1/8 teaspoon fine sea salt
1 vanilla bean
2 cups fresh, or frozen and thawed, cranberries
1/2 cup water
1 large orange, zested and juiced
1/2 cup sugar, plus extra, as needed

Steps:

For the puddings: Arrange an oven rack in the center of the oven and preheat the oven to 350 degrees F.
Butter 10 nonstick muffin cups and line the bottom of each cup with a disk of parchment paper. Set aside.
In a blender, combine the ricotta cheese, mascarpone cheese, eggs, heavy cream, maple syrup, sugar, and salt. Using a paring knife, split the vanilla bean in half and scrape the seeds into the blender. (Reserve the seeded vanilla pod for the sauce.) Blend the mixture until smooth. Pour the batter into the prepared muffin cups. Bake for 35 to 40 minutes until puffed and lightly browned. Remove the muffin cups from the oven to a wire rack and cool for 30 minutes (puddings will deflate during cooling). Refrigerate the puddings, in the muffin cups, for 2 hours. Using a thin, flexible spatula, carefully remove the puddings from the muffin cups and discard the parchment paper from the bottom of the puddings.
For the sauce: In a medium saucepan, combine the reserved vanilla pod, cranberries, water, orange juice, orange zest and 1/2 cup sugar over medium heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat and gently simmer until the mixture has thickened and the liquid has reduced by half, about 30 to 35 minutes. Cool for 20 minutes. Remove the vanilla pod and sweeten with extra sugar, to taste, if necessary.
To serve: Arrange the puddings on small dessert plates and spoon the sauce over the top.

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