Honey Pudding

Makes 4 servings

2 cups whole milk

1 whole vanilla bean, or 1 teaspoon extract

1⁄2

cup honey 1 cup heavy cream or whipping cream 3 tablespoons cornstarch 3 egg yolks

Pinch salt

Pour the milk into a medium pot over medium heat. Split the vanilla bean down the middle with a sharp knife and scrape out the seeds. Add the seeds and the pod to the pot of milk, and bring to just under a boil. If using vanilla extract, just pour it in. Add the honey and stir for a few minutes to allow the vanilla to steep into the milk. Fish out the pod, scrape any remaining seeds from it and discard.

In a separate bowl, whisk together the heavy cream, cornstarch, egg yolks and salt. While still whisking, pour a little of the hot milk into the bowl to temper the mixture, then pour everything into the pot. Cook for about five minutes more, stirring all the while, until the mixture has thickened noticeably. Remove from heat, strain into a clean bowl, and cover with plastic. Chill for at least an hour to help the pudding set.

COURTESY OF JENNY VOLL The honey pudding made by Jenny Voll.