Recipe Finder:
Check out our most popular categories:
Wisconsin Honey Bee and Vanilla Bean Pudding
Chill: 3 hrs
Cool: 15 mins
Ingredients
- 2 cups whole milk
- 1 cup whipping cream or heavy cream
- 1 to 2 4 to 6 inch vanilla beans or 2 teaspoons vanilla*
- 3 egg yolks
- 1/2 cup sugar
- 1/4 cup mild-flavored Wisconsin honey or other honey
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 tablespoon butter or unsalted butter
- Strawberries, blueberries and/or raspberries
- Whipped cream
Directions
1. In a heavy medium saucepan, bring the milk to boiling over medium heat, stirring occasionally (milk may foam up so watch carefully). Remove from heat. Using the tip of a paring knife, slit the vanilla beans down the center. Scrape the seeds into the hot milk and add the pods. Cool 15 minutes. Cover and chill 2 to 24 hours. Remove the vanilla pods; using two fingers, press the milk out of the pods into the milk mixture to extract all the seeds; discard pods.
2. In the same saucepan, heat the milk and 1 cup whipping cream over medium heat until boiling, stirring occasionally. Remove from heat.
3. Meanwhile, in a medium bowl, beat the egg yolks with an electric mixer for 1 minute on medium speed. Beat in sugar, honey, cornstarch and salt until well combined. Gradually beat in about 1 cup of the hot milk mixture until well combined.
4. Add the egg yolk mixture to the remaining milk mixture in the saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter until melted. If necessary, strain mixture to remove any lumps.
5. Pour pudding into 4 or 5, 6- to 8-ounce individual dessert dishes or a 3-1/2- to 4-cup serving bowl. Cover surface of pudding with plastic wrap. Chill at least 1 hour for individual dishes or at least 3 hours for the large serving bowl or until pudding is completely chilled. (Do not stir during chilling). Serve pudding with fresh berries and whipped cream. Makes 4 or 5 servings.
-
Tip:
*
If using the vanilla, prepare as above except skip step 1. Add the vanilla with the butter in step 4.
-
Tip:
The Osthoff Resort
Jill Prescott
Ecole de Cuisine
101 Osthoff Avenue
Elkhart Lake, WI 53020-0151
P: 1-800/876-3399, ext. 830 or 920/876-5830
E: cookingschool@osthoff.com
www.cookingschoolatosthoff.com
Jill: 707/260-4002 events@jillprescott.com
Lola Roeh, General Manager
The Osthoff Resort
920-876-5832
From Lola: Also, if you choose to use the recipes, if you could credit the school's name: Jill Prescott's Ecole de Cuisine at The Osthoff Resort and copyright Jill Prescott, that would be good.
