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Vanilla Bean Pudding

  • Yield: 4 servings


  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 cups half-and-half
  • 4 egg yolks
  • 1 tablespoon unsalted butter
  • 1 vanilla bean, split
  • 1 cup crushed vanilla wafers
  • 2 cups raspberries
  • 5 mint sprigs, for garnish


  • In a saucepan combine sugar and cornstarch. Stir in half-and-half. Cook, stirring, over medium heat until mixture thickens. In a small bowl beat egg yolks. Gradually add half of cream mixture to yolks, stirring constantly. Return egg mixture to saucepan and heat just to simmering. Reduce heat and simmer 2 minutes more, stirring all the while. Remove from heat and stir in butter. Pour custard into 4 small ramekins, about 1/2 cup capacity. Top each with vanilla wafers and raspberries. Cover with plastic wrap and refrigerate until ready to serve. Garnish with mint leaves.