![]() ![]() Stir in the butter and vanilla extract until the butter has melted and the pudding is smooth. Continue to boil and stir for another minute, then remove from heat. Add Wet Ingredients – In another bowl beat the egg and gradually stir a couple ladles of the hot milk mixture into the egg (this is called tempering), then pour this mixture back into the saucepan.Add to the hot milk, a little at a time, stirring continuously to dissolve. Combine Dry Ingredients – In a bowl, combine the cornstarch, sugar and salt.Make sure to stir occasionally so that it doesn’t burn on the bottom, and watch it so that it doesn’t boil over. Heat Milk – In a medium saucepan heat the milk until it starts to bubble, over medium heat.Vanilla – I used vanilla extract, you can also use vanilla paste if you wish. ![]() Butter – I used unsalted, you can use salted butter, but then don’t add anymore salt to the pudding.Sugar – Feel free to reduce the amount of sugar a bit if you choose, I’ve made it with half the sugar and it’s still sweet enough and delicious.Cornstarch – You can substitute with flour for a thickening agent – just make sure you are doubling the amount of flour in place of cornstarch.Milk – You can use any milk of your preference, but I wouldn’t recommend skim milk or low fat milk, 2% or 3% would work best.Or fill a warm, pre-baked pie crust, cover with plastic wrap in the same manner and chill overnight.Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top. Refrigerate until set and cool, maybe 3-4 hours. Spoon into a cups and cover with plastic wrap directly onto of the pudding to prevent the surface from forming a skin. Remove from heat and stir in the vanilla. Skim those off with a wire mesh strainer.Ĭook the pudding over medium heat, whisking constantly until it boils and begins to thicken. ![]() Gradually whisk the milk & eggs into the saucepan until well combined.Īfter you’ve whisked in the milk and eggs, stop stirring for a minute and see if any undissolved bits of egg yolk rise to the top. In a bowl, whisk the egg yolks until smooth and then whisk in the milk. ![]() In a medium saucepan whisk together the sugar, cornstarch, and salt. Creamy Homemade Vanilla Pudding Vanilla Pudding Recipe Ingredients Flour gave this pudding a grainy texture. It was something like a science experiment. Arrowroot powder made the pudding smooth, but it was gummy and the texture was what I imagine a frog’s tongue to be like. I’ve tried many types and in the end cornstarch wins for achieving the perfect consistency. While not having bits of cooked egg yolk helps, I’ve learned that the real secret to a smooth pudding is in the thickener. Spooning into a pie crust ( This is my favorite homemade, flaky pie crust) But imagine how beautiful that golden yellow pudding would compliment the color of these ramekins! The last time, I decided to try preparing it as though I was preparing pudding and see how it turned out.Īlways one to push things one step further, or in this case two, I wanted to see how it would set up for a vanilla pudding pie… and if Hannah could make it without any help. But when I remind him he’s not the only one around here and bake that Boston Cream Pie, I always marvel at how easy the vanilla filling is to make and how well it turns out, not to mention how delicious it is! He likes his pie description to be preceded by words like “ apple” and “sweet potato”, etc…. Then twice, maybe three times a year, I’ll indulge my eldest (Who am I kidding?- And myself too!) and make my Boston Cream Pie recipe. Using just yolks never seems to make the tempering go any “smoother.” No matter how thoroughly I seem to temper the eggs, I always get those nasty little bits of cooked egg. It’s either very loose and becomes watery after a day or it will have the dreaded egg chunks in it. The problem always seems to be that I never have a consistency that is appetizing. Since we’ve acquired laying hens and a family milk cow, I’ve been trying to find recipes that use up the largest amount of those ingredients as possible because let’s face it, vanilla pudding is a whole lot quicker to prepare than an angel food cake (to use up some eggs) or cheese (to use up the milk). I’ve tried many, many different recipes for vanilla pudding over the years. ![]()
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