|Vanilla Pudding Pots|
Makes 4 to 6 pots
4 cups whole milk
1/2 cup sugar
1/4 tsp salt
1 vanilla bean pod; slit open
In a pan stir together the milk and sugar until all the sugar is dissolved.
Add the salt. Bring it to a boil. Turn down the heat to a gentle simmer. Allow to cook for 45 minutes until the half the liquid has evaporated.
Add the vanilla bean pod. Mix well and let it cool.
Cover and chill overnight.
Beat the eggs into the milk custard with a whisk, an electric food processor or an electric immersion blender; until smooth.
Pour the mixture into little ramekins, or glass jars that can go in the oven. Fill each of them until just
3/4th full and not to the top.
Cover with parchment and foil, ensuring it is tightly covered and no air escapes.
Place the jars/pots in a tray of hot water- baine marie and bake in a preheated oven of 275 F/140 C for 30 minutes. Remove the tops of the pudding and check for a " jiggle " in the middle. Turn off the oven and allow the puddings to cool off.
You can strain the custard through a sieve while pouring into the pots if you prefer a smoother and silkier texture; however you will loose some of the cream in it.
Substitute the vanilla pod for vanilla bean paste, use a 1/4 tsp of the paste.
Or simple add 1 tsp vanilla extract instead of the vanilla pod or paste.
Use the best quality vanilla extract and not the artificial product.
The milk will turn a creamy yellow once cooked down.
If you prefer to make it on the same day and avoid the overnight wait, simply add the vanilla bean half way through the cooking. Ensure the milk has cooled down before adding the eggs. Also keep the eggs at room temperature to avoid it from curdling while mixing.
The pots must have a jiggle when you turn the oven off to allow it to further set.
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Niloufer's Kitchen: Quick and Easy
Photo Courtesy Sheeraz Wania