Wisconsin Honey Bee and Vanilla Bean Pudding
Recipe from Midwest Living

Make this creamy homemade pudding and serve with cookies or fresh fruit for dessert.

Wisconsin Honey Bee and Vanilla Bean Pudding

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  • 2   cups 
    whole milk
  • 1   cup 
    whipping cream or heavy cream
  • 1 - 2  4 - 6  inch 
    vanilla beans or 2 teaspoons vanilla*
  • 3   
    egg yolks
  • 1/2  cup 
  • 1/4  cup 
    mild-flavored Wisconsin honey or other honey
  • 3   tablespoons 
  • 1/8  teaspoon 
  • 1   tablespoon 
    butter or unsalted butter
    Strawberries, blueberries and/or raspberries
    Whipped cream
In a heavy medium saucepan, bring the milk to boiling over medium heat, stirring occasionally (milk may foam up so watch carefully). Remove from heat. Using the tip of a paring knife, slit the vanilla beans down the center. Scrape the seeds into the hot milk and add the pods. Cool 15 minutes. Cover and chill 2 to 24 hours. Remove the vanilla pods; using two fingers, press the milk out of the pods into the milk mixture to extract all the seeds; discard pods.
In the same saucepan, heat the milk and 1 cup whipping cream over medium heat until boiling, stirring occasionally. Remove from heat.
Meanwhile, in a medium bowl, beat the egg yolks with an electric mixer for 1 minute on medium speed. Beat in sugar, honey, cornstarch and salt until well combined. Gradually beat in about 1 cup of the hot milk mixture until well combined.
Add the egg yolk mixture to the remaining milk mixture in the saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter until melted. If necessary, strain mixture to remove any lumps.
Pour pudding into 4 or 5, 6- to 8-ounce individual dessert dishes or a 3-1/2- to 4-cup serving bowl. Cover surface of pudding with plastic wrap. Chill at least 1 hour for individual dishes or at least 3 hours for the large serving bowl or until pudding is completely chilled. (Do not stir during chilling). Serve pudding with fresh berries and whipped cream. Makes 4 or 5 servings.
  • * If using the vanilla, prepare as above except skip step 1. Add the vanilla with the butter in step 4.
  • The Osthoff Resort
    Jill Prescott
    Ecole de Cuisine
    101 Osthoff Avenue
    Elkhart Lake, WI 53020-0151
    P: 1-800/876-3399, ext. 830 or 920/876-5830
    E: cookingschool@osthoff.com
    Jill: 707/260-4002 events@jillprescott.com
    Lola Roeh, General Manager
    The Osthoff Resort
    From Lola: Also, if you choose to use the recipes, if you could credit the school's name: Jill Prescott's Ecole de Cuisine at The Osthoff Resort and copyright Jill Prescott, that would be good.
Nutrition information
Per Serving: cal. (kcal) 600, Fat, total (g) 38, chol. (mg) 280, sat. fat (g) 23, carb. (g) 59, Monosaturated fat (g) 11, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 51, pro. (g) 8, vit. A (IU) 1458, vit. C (mg) 21, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 36, Cobalamin (Vit. B12) (g) 1, sodium (mg) 178, Potassium (mg) 315, calcium (mg) 212, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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