Day Four: #12DaysInRosemarysKitchen

You’re sifting through recipes and stumble upon a great pudding for the holidays… But wait, it’s calling for just the egg yolk. Why in the world would I just use the yolk?


Recipes that strictly call for the yolk of an egg do so for the yolk’s fat content and emulsifying abilities. The fat gives baked goods extra-rich flavor and a smooth texture. The yolk also as the unique ability to bind liquids and fats together, creating a mixture that prevents them from separating. This process creates a more consistent mix of ingredients by evenly distributing liquids and fats throughout the recipe. The end results – smooth batters, satiny custards and creamy curds!

Below is a delicious, Vanilla Bean Pudding recipe to share with your loved ones.





Vanilla Bean Pudding


  • 2 1/2 cups 2% reduced-fat milk
  • 1 vanilla bean, split lengthwise
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/4 cup half-and-half
  • 2 large egg yolks
  • 4 teaspoons butter


  1. Place milk in a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Bring to a boil.
  2. Combine sugar, cornstarch, and salt in a large bowl, stirring well. Combine half-and-half and egg yolks, stirring well. Stir egg yolk mixture into sugar mixture. Gradually add half of hot milk to sugar mixture, stirring constantly with a whisk. Return hot milk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly with a whisk. Remove from heat. Add butter, stirring until melted. Remove vanilla bean; discard.
  3. Spoon pudding into a bowl. Place bowl in a large ice-filled bowl for 15 minutes or until pudding cools, stirring occasionally. Cover surface of pudding with plastic wrap; chill.


Vanilla beans can be expensive, but their superior flavor is worth the investment. Substitute vanilla paste or one teaspoon real vanilla extract if necessary. Stir extract in with the butter.

By Julianna Grimes Bottcher
Adapted from My Recipes
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