Homemade Vanilla Pudding

Sometimes all we need is a bowl of creamy smooth Vanilla Pudding. It is amazing how you can take everyday ingredients like milk, eggs, sugar, and vanilla, and transform them into a dessert that tastes so good. It is easy to make, and your can eat it hot, at room temperature, or even cold. It looks so enticing when served in pretty bowls with a dollop of softly whipped cream and maybe strawberry. Recipe from: Joy of Baking

Homemade Vanilla Pudding

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    serving


Ingredients

  • cups (840 ml) whole milk (organic, if possible)

  • cup (65 grams) plus ¼ cup (50 grams) granulated white sugar

  • ¼

    cup (30 grams) cornstarch (corn flour)

  • teaspoon salt

  • 2

    large eggs

  • 1

    large egg yolk

  • 2

    teaspoons pure vanilla bean paste or pure vanilla extract

  • 1

    tablespoon (15 grams) unsalted butter

  • Garnish:

  • Strawberry

Directions

1.In a large stainless steel (or heatproof) bowl whisk together 1/3 cup (65 grams) sugar, cornstarch, salt, eggs, and egg yolk. Whisk in 1/2 cup (120 ml) of the milk. Set aside while you heat the rest of the milk and sugar. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked. 2.First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. (Doing this step prevents the milk from scorching.) Then pour the remaining 3 cups (720 ml) of milk, along with the remaining 1/4 cup (50 grams) of sugar, into the saucepan and bring just to a boil. Remove from heat and gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean, large heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3-5 minutes). Remove from heat and whisk in the butter and vanilla extract. If necessary, pour through the strainer to remove any lumps that may have formed during cooking. 3.Pour the pudding into six or eight serving dishes, cover with plastic wrap, and refrigerate until well chilled, about two hours.


Nutrition

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