It snowed over a foot the other night. The first big snow storm of the season.
Here are some pictures from my morning walk with Hugo. It was beautiful and quiet, two things you don't always find in the city. And we found some unexpected things, including a couple snow men and women!
Since I was working from home, I wanted to make something special for the snow day but didn't have a lot of time to do baking. So I whipped up Smitten Kitchen's Vanilla Pudding in 20 minutes with the vanilla beans left over from Christmas. It was a great decision.
Vanilla Bean Pudding (makes 6 half-cup servings)
2 2/3 cups whole milk, divided
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
Seeds from 1/2 vanilla bean (I used 3 halves)
1 large egg
Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla bean (if you’re replacing it with extract, don’t add it yet) in the bottom of a medium, heatproof bowl. Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. Once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.
Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Stir in vanilla extract, if you’re using it and divide pudding among 6 dishes. Chill in refrigerator until fully set, about 2 hours.