Vanilla-Nut Pudding

Name: Vanilla-Nut Pudding
Ingredients: 6 tablespoons sugar; 2 tablespoons cornstarch; 2 cups 1% low-fat milk, divided; 1/8 teaspoon salt; 1 large egg, lightly beaten; 1 teaspoon vanilla extract; 2 tablespoons finely chopped pistachios, toasted; 1 tablespoon finely chopped blanched almonds, toasted; Grated whole nutmeg (optional)

9 ingredients

2 steps

Ingredients

6 tablespoons sugar
2 tablespoons cornstarch
2 cups 1% low-fat milk, divided
1/8 teaspoon salt
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 tablespoons finely chopped pistachios, toasted
1 tablespoon finely chopped blanched almonds, toasted
Grated whole nutmeg (optional)

Directions

1

Combine sugar and cornstarch in a medium heavy saucepan. Add 1/2 cup milk; stir with a whisk until well blended. Add remaining 1 1/2 cups milk and salt; bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low; cook 9 minutes, stirring frequently.
2

Place egg in a medium bowl. Gradually add hot milk mixture, stirring constantly with a whisk. Return egg mixture to pan; cook over medium-low heat 3 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl; cover surface with plastic wrap. Cool completely. Uncover and sprinkle with nuts. Garnish with nutmeg, if desired.