Vanilla Rosemary Pudding

• 2 1/3 cups of milk
• 1/2 cup plus one tablespoon sugar
• pinch of salt
• one 6″ sprig of rosemary
• 3 tablespoons cornstarch
• 3 large egg yolks
• 1/2 tablespoon butter
• 1 teaspoon vanilla
• 3 tablespoons of whole roasted hazelnuts (optional)

Bring approximately two-thirds of the milk, one half of the sugar, pinch of salt, and the sprig of rosemary to a simmer in a saucepan.  Remove from heat, cover and let steep for 15 minutes.

While the rosemary steeps, in a large bowl mix the cornstarch with the remaining sugar, then pour in the remaining milk, mixing with a whisk to combine.  Add the egg yolks and whisk until the mixture is smooth.

Remove the rosemary sprig.  Heat the milk and rosemary mixture to a strong simmer, stirring constantly with a spoon.  Working quickly, use a ladle or cup with long handle to pour a third of the mixture into the yolk mixture to temper it so that the eggs don’t scramble.  Be sure to whisk constantly while you pour.  (I find it easiest to pour the hot milk into something with a spout).

Pour the tempered egg mixture back into the saucepan on the stove, stirring with a whisk covering as much of the pan as possible so that the mixture doesn’t stick or burn.  Once the mixture comes to a boil, remove it from the stove immediately, and stir in the butter and vanilla.

Divide the mixture into small cups or bowls.  This recipe makes 4-6 servings.  Cover and refrigerate until chilled.

Coarsely chop the hazelnuts, and distribute evenly over the puddings before serving.

Serves 4.

VERDICT:  This is just a little bit out of the ordinary and wonderful.  The toasted hazelnuts really do add--don't skip them.  Keep.  From Design*Sponge.