- Vanilla Pudding
Classic Old-Fashioned Vanilla Pudding
There is something comforting and nostalgic about relaxing with a sweet, creamy dish of vanilla pudding. This simple dessert makes the perfect ending to any meal.
Ingredients:
2 T sugar
1 T cornstarch
pinch salt
1 c milk
1 egg yolk, lightly beaten
1/2 T butter
1/2 tsp vanilla extract
Directions:
- Place sugar, cornstarch and salt in a small heavy saucepan and whisk to combine thoroughly.
- Slowly whisk in milk and bring to a simmer over medium heat; be sure to watch carefully and stir frequently to prevent scorching. Mixture will begin to thicken. Reduce heat and continue cooking for another two minutes stirring constantly. Remove from heat.
- Temper the egg yolk by gradually whisking in about 1/2 of the hot milk mixture. Be sure to do this slowly so the egg doesn’t cook. If you slowly add the hot liquid to the beaten egg yolk as you continue whisking, your eggs will be tempered and not scrambled. Return this tempered egg mixture back to the pan and heat to a boil, stirring constantly. Continue cooking and stirring for one minute after it reaches a boil.
- Remove from heat and stir in the butter and vanilla extract.
- Allow pudding to gradually cool in pan by letting it sit for about 15 minutes, whisking frequently. Pour into individual serving dishes, cover with plastic wrap and chill for at least one hour.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Microformatting by hRecipe.
Thoroughly combine dry ingredients before adding the milk.
Whisk in milk and bring mixture to a simmer, stirring frequently. I like to use a whisk to ensure the pudding stays smooth and nothing sticks to the bottom of the pan.
It is important to temper the eggs carefully so you don’t end up with any bits of cooked egg in the pudding. The trick is to keep whisking the egg yolk while slowly drizzling 1/4 to 1/2 of the hot milk mixture into the egg. Once the eggs have been tempered, they can be whisked back into the hot milk in the pan. Keep whisking and bring to a gentle boil.
Once the pudding comes to a boil, reduce heat and cook for another minute. Stir constantly to avoid burning.
- Vanilla Pudding
I like to serve the pudding topped with a little whipped cream and a sprinkling of finely crushed graham crackers.
