C'mon, Who Doesn't Like Pudding?

Well not me. I'm a big fan. So I was very excited to see this post on the Amateur Gourmet back in February. He took the recipe from the New York Times, which is here. C'mon it's easy. Make some pudding!

Vanilla Pudding

• 2 1/2 cups half-and-half or whole milk
• 2/3 cup sugar
• Pinch of salt
• 1 vanilla bean or 1 teaspoon vanilla extract
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter, softened (optional)

Put 2 cups of half-and-half or milk, sugar and salt in a small or medium sauce pot over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into milk or half-and-half using small sharp knife, then add pod. Cook just until mixture begins to steam.

Combine cornstarch and remaining milk or half-and-half in a bowl and blend; there should be no lumps. Fish pod from pot and discard. Add cornstarch mixture; cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in butter and vanilla extract, if using.

Pour mixture into a 1-quart dish or 4 to 6 small ramekins or bowls. Put plastic wrap directly on the pudding to prevent formation of a skin, or do not cover if you like skin. Refrigerate until chilled, and serve within a day, with whipped cream if you like. Whisk to remove lumps if needed.

Yield: 4 servings.

Time: 20 minutes, plus chilling.

Note: To make chocolate pudding, shave or finely chop 2 ounces bittersweet chocolate. Stir into pudding with the butter.