What You'll Need:
3 ¾ cups Snowville Creamery Whole Milk
1 cup white granulated sugar
A pinch of salt
1 vanilla bean (or substitute 1 ½ tsp vanilla extract)
4 ½ tbsp cornstarch
We recommend using this as a base for parfaits layered with macerated berries and topped with chopped almonds or pistachios. It is also great as a filling for cakes, alternating between cake, pudding, berries, cake and finishing with fresh berries as a garnish.
Stir together 3 cups of milk, sugar, and salt in a medium saucepan over medium-low heat.
If using a vanilla bean, split in half lengthwise and scrape seeds into milk using a small sharp knife, then add pod.
Heat until mixture begins to steam.
Combine cornstarch and remaining milk in medium bowl; blend until no lumps remain.
Remove the vanilla pod from the saucepan and discard.
Add cornstarch mixture to saucepan. Cook for about 5 minutes, stirring occasionally until mixture starts to thicken and barely reaches a boil.
Immediately reduce heat to low and stir for an additional 5 minutes, allowing the mixture to continue to thicken. Add vanilla extract (if using).
Pour mixture into a 1-quart bowl and cover with plastic wrap directly touching pudding to prevent the formation of a skin. Refrigerate until chilled.
Serving size: 6