Vanilla-Nut Pudding
Photography: Randy Mayor; Jan Gautro; 
A little salt adds depth to sweet foods so they don't taste flat. Use any nuts you like in place of the pistachios and almonds.
| Servings:4 servings (serving size: 1/2 cup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 6 tablespoons sugar
- 2 tablespoons cornstarch
- 2 cups 1% low-fat milk, divided
- 1/8 teaspoon salt
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons finely chopped pistachios, toasted
- 1 tablespoon finely chopped blanched almonds, toasted
- Grated whole nutmeg (optional)
- sodium:151 mg
- carbohydrate:30.1 g
- fiber:0.7 g
- iron:0.5 mg
- cholesterol:58 mg
- saturated fat:1.5 g
- poly fat:1 g
- fat:5.4 g
- protein:6.9 g
- mono fat:2.4 g
- calories from fat:25 %
- calcium:166 mg
- calories:197
directions
Combine sugar and cornstarch in a medium heavy saucepan. Add 1/2 cup milk; stir with a whisk until well blended. Add remaining 1 1/2 cups milk and salt; bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low; cook 9 minutes, stirring frequently.
Place egg in a medium bowl. Gradually add hot milk mixture, stirring constantly with a whisk. Return egg mixture to pan; cook over medium-low heat 3 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl; cover surface with plastic wrap. Cool completely. Uncover and sprinkle with nuts. Garnish with nutmeg, if desired.
