Vanilla Bean Pudding

Vanilla beans can be expensive, but their superior flavor is well worth the investment. If necessary, replace it with vanilla paste or one teaspoon of real vanilla extract. Stir the extract with the butter.
Pour the milk into a medium saucepan. Peel the vanilla beans from the seeds; add the seeds and beans to the milk. Bring to a boil.Combine the sugar, cornstarch, and salt in a large bowl, mixing well. Mix in half with the egg yolks, mixing well. Mix egg-yolk mixture with sugar. Gradually add half of the hot milk to the sugar mixture, stirring constantly with a whisk. Return the hot milk mixture to the saucepan; bring to a boil. Cook for 1 minute, stirring constantly with a whisk. Remove from heat. Add the butter, stirring occasionally, until it melts. Remove vanilla pod; discard.Spoon the pudding into a bowl. Place the bowl in a large bowl with ice for 15 minutes or until the pudding is cool, stirring occasionally. Cover the surface of the pudding with plastic wrap; refrigerate.Peanut butter pudding option: Do not add vanilla, salt, or butter; add 1/4 cup of low-fat peanut butter after making the custard. Yield: 6 servings (serving size: about 1/2 cup).CALORIES 257 (30% of fat); FAT CONTENT 6 g (3 g PUREE, 6 g mono, 6 g poly); PROTEIN 9 g; CARBOHYDRATES 2 g; FIBER 7 g; CHOLESTEROL 80 mg; IRON 5 mg; SODIUM 170 mg; CALCIUM 142 mgCoconut pudding option: No vanilla beans. Do not add 3/4 cup of milk and replace it with 3/4 cup of light unsweetened coconut milk. Don't add any butter; after making the pudding, add 1/2 cup toasted coconut flakes with sugar. Yield: 6 servings (serving size: about 1/2 cup).CALORIES 224 (30% fat); 5 g FAT (3 g puree, 5 g mono, 4 g poly); PROTEIN 1 g; CARBOHYDRATES 8 g; FIBER 3 g; CHOLESTEROL 77 mg; IRON 5 mg; SODIUM 115 mg; CALCIUM 105 mg