From the Journal | Vanilla Bean Pudding

ROSE & IVY Journal Vanilla Bean Pudding

Could any flavor be more comforting than vanilla?  For the most recent issue of the Journal, I wanted to explore recipes that incorporated fragrant vanilla beans.  If you are looking to amp up any recipe, I recommend swapping vanilla extract for the pure form and you will surely delight your taste buds.  Here is an easy recipe for Vanilla Pudding flecked with beans.  It is knee-buckling good when it is served warm, or also delicious when cold.  For an added effect, top with plump berries or freshly whipped cream.  Cheers!

For more vanilla stories, read the 'Deliciously Vanilla' story in the latest issue of the Journal!


Vanilla beans luxuriously meld with milk in this very vanilla pudding that can be served warm or chilled.

2/12 cups low fat milk, divided

1 vanilla bean, seeded, plus pod

1 teaspoon pure vanilla extract

Pinch of coarse sea salt

3 egg yolks

3 tablespoons corn starch

Fresh berries, for garnish

Place 2 cups milk, vanilla bean seeds, pod, vanilla extract and salt in a heavy bottomed sauce pan. Bring to a simmer. In the meantime, add egg yolks, cornstarch and remaining half cup of milk in a bowl, beat to combine. Once mixture has simmered, add yolk mixture stirring constantly with a wooden spoon to ensure that it does not clump. Stir until thickened and coats the back of the spoon. Pour into serving dishes and refrigerate until chilled. Serve with fresh berries if desired.

Serves 4 small portions or 2 large

Photography & Styling by Alison