Vanilla Bean Pudding Cake

Ingredients:

  • Sauce
    • 1 tablespoon cornstarch
    • 1½ cups whole milk (divided)
    • 6 tablespoons to ½ cup sugar
    • ½ vanilla bean (split and scraped) or 1 teaspoon vanilla bean paste
    • 1/8 teaspoon salt
  • Cake
    • 1 cup all-purpose flour
    • ½-2/3 cup sugar
    • 1½ teaspoons baking powder
    • ½ teaspoon salt
    • 1 large egg
    • ¾ cup milk
    • 3 tablespoons unsalted butter (melted)
    • 1 tablespoon vanilla extract

Directions

Preheat the oven to 350° F. Butter an 8 inch square pan, or eight 8 ounce ramekins.

Placed the cornstarch in a saucepan and add 2 tablespoons of the milk, stirring until no lumps remain. Add the remaining milk, sugar, split vanilla bean and its seeds (or vanilla bean paste), and salt. Heat, stirring occasionally, just until the mixture simmers, about 3 minutes. It will thicken slightly but no more than that.

Pour the mixture into the prepared pan, or divide it evenly among the ramekins (set them on a parchment-lined baking sheet first).

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, whisk together the egg, milk, butter, and vanilla. Add to the dry ingredients and mix just until moistened.

Pour the batter into the prepared pan over the sauce. If using ramekins, divide the batter evenly among each.

Bake the cake(s) for 25 minutes (for either size), or until a toothpick inserted in the center of the cake comes out clean. The top of the cake will be golden brown, with some bubbles from the pudding around the edges.

Remove from the oven, cool for 15 minutes, and serve warm.

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