Ingredients Jump to Instructions ↓

  1. 1/2 vanilla bean

  2. 4 cups whole milk

  3. 1/2 cup heavy cream

  4. 1/2 cup sugar

  5. 1 cinnamon stick

  6. 1/8 teaspoon salt

  7. 1/4 cup cornstarch

  8. 4 large egg yolks

  9. 2 tablespoons unsalted butter

  10. 4 soft oatmeal-raisin cookies , crumbled

Instructions Jump to Ingredients ↑

  1. Split the vanilla bean lengthwise and scrape the seeds into a saucepan . Add the vanilla pod, milk, cream, sugar, cinnamon stick and salt; bring to a simmer over medium heat. Remove from the heat, cover and steep 15 minutes.

  2. Whisk the cornstarch and egg yolks in a large bowl. Slowly whisk in the warm milk mixture, then pour the mixture back into the saucepan. Bring to a boil over medium heat and cook, whisking constantly, until thick, about 3 minutes. Stir in the butter. Pour the pudding through a fine-mesh sieve into a bowl; let cool slightly.

  3. Divide most of the cookie crumbs among small glasses. Top with the pudding. Cover with plastic wrap and refrigerate until cold, about 3 hours. Top with the remaining cookie crumbs.

  4. Photograph by Con Poulos


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