Vanilla Pudding

  •  3 cups whole milk
  •  3 heaping tablespoons cornstarch
  •  ½ cup granulated sugar use ¾ cup for a sweeter pudding
  •  ⅛ teaspoon salt
  •  3 large egg yolks
  •  1 tablespoon butter
  •  1 teaspoon pure vanilla extract
  1. Beat egg yolks in a heat-proof bowl. Set aside.
  2. Whisk together cornstarch and ½ cup milk in 3-4 quart saucepan. Add remaining milk, sugar and salt and whisk until fully combined.
  3.  Place saucepan over medium-high heat and bring to a boil, whisking constantly.
  4.  Once at a boil, immediately take saucepan off the heat and immediately pour steaming hot milk mixture in a slow stream into the egg yolks, whisking constantly. Blend very well!
  5. Pour pudding back into saucepan and place over medium to medium-high heat. Heat gently, whisking constantly, until notably thickened (pudding mixture will not be thick like finished pudding yet!), about 2-3 minutes.
  6. Take pudding off the heat, then whisk in butter and vanilla. Allow pudding to cool for 5 minutes, then pour into individual serving dishes. Chill at least one hour, better several or overnight before serving.
  7.  Store the pudding in the fridge at all times. If constantly refrigerated, it keeps for 5 days.

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