Warren Brown

Vanilla Pudding Cream

banner
Preparation info
  • Makes

    3 to 4 cups

    • Difficulty

      Easy

Appears in
Pie Love
Pie Love

By Warren Brown

Published 2013

  • About

This pudding cream is well suited for custard pies because it tends to hold its shape when cut into slices. Cooking the cream to the point of ridding it of a starchy taste or texture is critical. Don’t pull it off the heat just because it has bubbled once or twice. Taste often to determine whether the starch has cooked off.

Ingredients

Vanilla extract or vanilla bean 2 tablespoons or ½

Method

  1. If you’re using a vanilla bean, flatten it with the side of a paring knife, then slice it open lengthwise. Use the back of the paring knife to scrape the seeds into a medium-size pot along with the milk, cream, and 1 cup of the sugar. (If you’re using vanilla extract, add it as the final step.) Bring the mixture to a simmer.
  2. Meanwhile, in a medium-size, heatpro