vanilla pudding gluten free

By tinathorn

Ingredients

• 2/3 cup sugar
• 1/4 cup tapioca (or 1/4 cup + 3 Tablespoons cornstarch - Bob's Red Mill brand is non-GMO.)
• 1/4 teaspoon salt
• 1 quart milk, of your choice
• 6 egg yolks
• 2 Tablespoons unsalted butter
• 2 teaspoons pure vanilla extract

Details

Adapted from glutenfreerecipebox.com

Preparation

Step 1

Add egg yolks to a small bowl and whisk lightly; set aside.
In a saucepan, add the butter and melt on medium heat; add sugar, starch and salt; whisk in well. Gradually pour and continuously whisk in the milk. Cook over medium heat, stirring often, until you begin to see bubbles rising to the surface. Reduce the heat to low.
Temper the egg yolk by slowly adding about ½ cup of the hot mixture to the egg yolk, while continuously whisking. Add tempered egg mixture back to pan and raise heat to medium. Bring to a gentle boil; cook and for about 1 minute.
Remove from the heat. Gently stir in vanilla.
Pour into individual dessert dishes; allow to cool for about 15 minutes; cover and refrigerate for 2 hours or overnight.