Crème Vanille

This is originally a French recipe so I am keeping the French name, but essentially it is vanilla pudding. It is smooth, thick, rich and creamy... and one of the few ways to get my son to eat dairy!

It is crucial to use good quality pure vanilla extract. I recommend Rodelle's. If you wish, you can substitute one whole vanilla bean: cut it in half lengthwise, scrape out the seeds and pulp, add to the milk, along with the pod (which should be removed before whisking the yolk mixture into the saucepan). This will add gorgeous visual appeal as the crème will be flecked with tiny dark vanilla bean seeds.

If you are serving these to company (and you should!), add fresh sliced strawberries on top, or chocolate sprinkles!

Makes 8 servings

• 4 cups milk, divided = 1 l de lait, divisé
• 2 teaspoons pure vanilla extract = 2 cuillères à café d'extrait de vanille
• ⅓ cup + 1 tablespoon sugar = 75 g de sucre
• ⅓ cup cornstarch = 50 g de maizena
• 2 egg yolks = 2 jaunes d'oeuf

Place 3 cups of milk, vanilla and sugar in medium saucepan. Heat over medium heat, until it starts bubbling. In a bowl, combine remaining 1 cup milk, cornstarch and egg yolks. Gradually whisk into hot milk/sugar mixture. Lower the heat and continue cooking and stirring until mixture thickens. Do not allow to boil. Remove from heat and pour into 8 small serving dishes. Cover with plastic wrap to prevent a “skin” from forming. Chill in the fridge for at least 2 hours before serving. Enjoy!