Homemade Vanilla Pudding by Jenny Rosenstrach - Recipe Print View

Name: Homemade Vanilla Pudding by Jenny Rosenstrach - Recipe Print View
Ingredients: 1/2 cup sugar; 3 tablespoons cornstarch; 2 cups organic dairy milk (2% or whole); 2 egg yolks; 1 tablespoon unsalted butter; 1 teaspoon vanilla extract; 1 pinch salt; Optional toppings: chopped tropical fruit; toasted coconut and blueberries; shaved dark chocolate; fresh bananas and crushed Nilla Wafers

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Homemade Vanilla Pudding by Jenny Rosenstrach - Recipe Print View

Ingredients

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1/2 cup sugar3 tablespoons cornstarch2 cups organic dairy milk (2% or whole)2 egg yolks1 tablespoon unsalted butter1 teaspoon vanilla extract1 pinch saltOptional toppings: chopped tropical fruit; toasted coconut and blueberries; shaved dark chocolate; fresh bananas and crushed Nilla Wafers

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Instructions

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Whisk together the sugar, cornstarch, and salt in a saucepan. Pour 1/4 cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks. Cook the pudding mixture over low heat, stirring with a wooden spoon until thickened, about 10 minutes. Do not allow it to boil. Remove from heat and stir in the butter and vanilla. Scrape the pudding into four individual bowls. (Unless making pudding cake; in that case, just scrape into a bowl.) Cover each bowl with plastic wrap, pressing the surfaces to make an airtight seal. Refrigerate until well chilled, about 1 hour.