Vanilla Pudding Recipe Video
Ingredients
| Heavy cream | 200 Milliliter | |
| Gelatin | 9 Gram | |
| Vanilla pod | 1 Medium | |
| Egg yolks | 4 Medium | |
| Whole milk | 350 Milliliter | |
| Sugar | 100 Gram |
Nutrition Facts
Serving size
Calories 253 Calories from Fat 150
% Daily Value*
Total Fat 17 g26.1%
Saturated Fat 9.7 g48.6%
Trans Fat 0 g
Cholesterol 174.9 mg58.3%
Sodium 43.7 mg1.8%
Total Carbohydrates 21 g7.2%
Dietary Fiber 0.33 g1.3%
Sugars 19.9 g
Protein 5 g10.9%
Vitamin A 13.9% Vitamin C 0.33%
Calcium 10.6% Iron 1.8%
*Based on a 2000 Calorie diet
Directions
1. Soak the gelatin in ice cold water in a small bowl and let it rest, In the meantime, pour the milk and the heavy cream into a saucepan and bring almost to a boil, cut the vanilla pod in half lengthwise and add to the milk and cream mixture and let it steep for a few minutes.
2. Strain the milk and cream mixture add the squeezed gelatin to the hot liquid and let it melt.
3. Put the 4 egg yolks in a large bowl, add the sugar and beat for a while. Now add the milk and cream mixture to the eggs in a thin stream and beat constantly until well blended.
4. Now take a mould that holds about 1,3 pints (600-700 ml) of liquid, if you want you can wet the inside with a tablespoon of liqueur of your choice. Pour in the mixture and keep in the fridge for at least 4 hours.
5. Check the pudding after 4 hours the consistency should be firm but elastic. To take it out properly, dip the mould for 1 second in boiling water.
6. Garnish with diced strawberries and whipped cream.
SERVING
7. Serve the pudding after a hearty dinner.
Chef
