Ingredients
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1/3 cup
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3 tablespoons
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1/8 teaspoon
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2.5 cups
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2
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1 tablespoon
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1.5 teaspoons
Directions
I am very sorry for no updates these few days. I am really, really busy with RL work and some great things to settle and achieve. For a reward, lets make some sweet desserts – Vanilla Pudding as a celebration token and as a self-pampering food! Yummy!
For today, we will make the homemade pudding – gets the attention it deserves. Pudding has to be the most underrated dessert ever. It’s not as fancy or decadent as a pot de crème, mousse, or crème brûlée. It’s comforting, nostalgic, and uncomplicated, and that’s what I love about it!
If you have only ever had boxed/store-bought pudding, you are missing out. Yes, this takes a little more effort than peeling back the foil on a plastic cup, but once you taste this, you will never go back to that stuff again. You probably have most (or all?) of these ingredients in your kitchen right now. Check out how easy it is.
Some Great Tips!
- Milk: Whole milk is the base of the pudding. Feel free to swap up to 1/2 cup milk for half-and-half for a richer pudding.
- Sugar: Regular granulated sugar sweetens the pudding. Nothing fancy here!
- Thickener: Egg yolks and cornstarch thicken up the pudding. It will thicken as it cooks on the stove top, and it will continue to thicken as it cools in the fridge.
- Vanilla extract: This is what makes our pudding taste like vanilla. Use the best extract you can get – its flavor is coming through in every bite.
- Butter: Just a touch of butter is whisked into the hot pudding. This adds a touch of richness that takes this pudding over the top. Don’t skip it!
The pudding ingredients get whisked together and cooked on the stove top for about 10 minutes. Then strain it and place it in the fridge to chill.
Steps
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1
Done
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In a medium saucepan whisk together sugar, cornstarch, salt, milk, and egg yolks. Cook over medium-low heat, alternating whisking frequently, until the mixture is bubbling and thickened, about 8-10 minutes. Note: It will thicken more as it cools. |
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2
Done
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Remove from heat and whisk in butter and vanilla extract. Place a fine mesh strainer over a large heatproof bowl. Pour the mixture through the strainer and into the bowl (Optional, to remove lumps. If you have no lumps, you can skip this step). |
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3
Done
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Transfer the pudding from the large bowl into individual serving bowls. Cover with plastic wrap. Refrigerate for several hours until chilled. |
