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Light Vanilla Bean Pudding

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.9938
Energy (kCal)2208.796
Carbohydrates (g)147.7805
Total fats (g)180.6954
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place a fine-mesh sieve over a medium bowl; set aside. | 2. In a medium saucepan (off heat), whisk together sugar, cornstarch, egg yolks and salt. Gradually whisk in milk (1 tablespoon at a time to start) until smooth. | 3. Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife; add seeds and pod to milk mixture. | 4. Cook over medium-high, whisking occasionally, until the first bubbles appear on surface; continue to cook, whisking constantly, for 1 minute more. Pour pudding through prepared sieve into bowl; discard solids. | 5. Place plastic wrap directly on entire surface of pudding to keep skin from forming. Refrigerate until cold, at least 2 hours, and up to 3 days. To serve, whisk just until smooth, and spoon into individual serving dishes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    cornstarch 1/3 cup 162.56 38.9419 0.1109 0.0213
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    salt 1/4 teaspoon - - - -
    milk 3 cups low fat 1656.0 39.888000000000005 16.488 171.648
    vanilla bean 1 12.095999999999998 0.5313 0.0025 0.0025

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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