velvety vanilla pudding
I cook pudding in an unconventional way. It always turns out smooth and velvety. The number of servings depends on the serving size. A normal serving size will probably yield 8. My wife's and my servings are... bigger. We get 4. My wife likes it warm. This is a good basic pudding recipe. You can vary the flavor by using different extracts, citrus zests, spices, and crumbled cookies (when stirring in butter and extracts). Be creative! I put vanilla wafers on the bottom of each bowl before pouring this time. Add 1/2 cup of cocoa powder with the other dry ingredients for chocolate.
prep time
2 Hr
cook time
30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 6 cups milk, divided
- 2 large egg yolks
- 3/4 cup granulated sugar, or more/less to taste
- 1/2 cup + 1 Tbsp corn starch
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 2 tablespoons butter
How To Make velvety vanilla pudding
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Step 1In a 3-qt saucepan, combine sugar, corn starch, and salt.
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Step 2Whisk in 4 cups of milk.
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Step 3In the measuring cup, whisk egg yolks into the remaining 2 cups of milk.
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Step 4Add the egg and milk mixture to the saucepan.
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Step 5Turn the heat to medium, and whisk the mixture to dissolve the sugar. If you see tiny bits of egg floating as you whisk, eggs don't always completely mix into milk; remove them with a fine sieve. I use a tea strainer. Continue to cook and stir until the mixture thickens enough to coat the back of a metal spoon. If it starts to boil, remove from the heat immediately.
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Step 6After removing from the heat, whisk or stir in vanilla and butter.
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Step 7Pour into serving bowls and chill, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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