Made vanilla pudding yesterday, and I have to say that for me, this recipe was a failure. Flavor was good, but it was WAAAAY to thick.

Here’s the base recipe I ended up with, after making substitutions for what was in the fridge.

Vanilla Pudding
2 cups whipping cream
1/4 cup 1% low-fat milk
6 tablespoons sugar
1/4 teaspoon salt
3 large egg yolk
2 tablespoons butter, unsalted
1/2 vanilla bean
1/2 teaspoon vanilla extract

I used a hand mixer instead of a food processor to incorporate air throughout the process, but it was still too think for me to enjoy it.

I wonder if leaving out the egg yolks entirely would help…