Classic Vanilla Pudding

By ClaudiaJan

Classic Vanilla Pudding
For Coffee: Add 3 tab. instant coffee espresso. Reduce vanilla extract to 1/2 tsp.
For Chocolate: Add 1/4 cup unsweetened cocoa powder. Reduce vanilla extract to 1/2 tsp.
For Butterscotch: Replace granulated sugar with 1/2 cup packed dark brown sugar. Reduce vanilla extract to 1/2 tsp.
For Lemon: Add 2 tsp. finely grated lemon zest. Omit vanilla extract and whisk 2 tab. fresh lemon juice into chilled pudding.

Ingredients

• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon fine salt
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract

Preparation

Step 1

Directions

Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.

Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.

Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.

Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.