Vanilla Pudding

I just returned from a trip to Central America and discovered that Mexico and surrounding countries sell bottles of vanilla to tourists in large bottles for a small price. I purchased a bottle in the port at Roatan in Honduras.

Everyone was saying that you can buy the best vanilla in this part of the world. Upon doing a little research, I discovered that some of these places make fake vanilla extract and sell it cheap to tourists. I'm not sure how to tell if the bottle I purchased is real or fake, but it smells good and was the inspiration for this very simple dessert.

Here I have topped the pudding with fresh berries.

Ingredients:

1/3 cup granulated sugar

2 tablespoons cornstarch

1/4 teaspoon fine salt

2 1/4 cups whole milk

3 large egg yolks, lightly beaten

3 tablespoons unsalted butter, cut into small pieces

2 teaspoons vanilla extract

1. Place a mesh strainer over a bowl and set aside.

2. Combine the sugar, cornstarch, and salt in a medium saucepan and whisk until incorporated. While

whisking, slowly drizzle in 1/4 cup of the milk until smooth. Whisk in the egg yolks and remaining milk.

3. Place the saucepan over medium heat and cook, whisking often until the pudding begins to thicken and

just starts to bubble. Reduce the heat to med-low and switch to a rubber spatula. Stir constantly, scraping

the sides of the pan for another 3 to 5 minutes.

4. Remove from the heat and stir in the butter and vanilla extract until the butter is melted and completely

incorporated. Pour the pudding through the prepared strainer. Immediately transfer to ramekins.

Lightly press a piece of plastic wrap on top to prevent a skin from forming. Chill in the refrigerator until

set (about 2 hours).

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