As much as I love chocolate… I’m really a vanilla person at heart…. I love anything vanilla… and pudding is no exception. This recipe for vanilla pudding is so good… and sweet…. yummmm …. We devoured it shortly after it was made… no leftovers here.
Once you make this pudding from scratch… you won’t want to buy those packages… and definitely not instant…. To me… instant pudding is not real pudding… I am a pudding snob and proud of it…. it’s got to be cooked..
This is a sweet pudding… if you don’t like sweet much… then start with ½ cup of sugar and add some more later after tasting it…. we like the recipe just as written… very tasty indeed!
Enjoy!
Recipe: Vanilla Pudding
All you need:
¾ cup sugar
3 tablespoons cornstarch
Pinch of salt
2 cups milk
2 tablespoons butter
1 ½ teaspoons vanilla extract
Whipped cream for garnish (optional)
Chopped pecans for garnish (optional)
All you need to do:
In a large saucepan, combine the sugar, cornstarch and salt.
Add milk in slowly, whisking as you pour the milk.
Cook over medium heat, whisking constantly to prevent lumps or burning on the bottom.
Cook until mixture is bubbly, then continue to cook for another 2 minutes, whisking constantly.
Remove the pot from the heat and add the butter and the vanilla.
Whisk the mixture… it should be very smooth.
Cool briefly in the pot and then pour into dessert glasses.
Cool in the refrigerator or serve warm.
5 comments:
A good vanilla pudding recipe is hard to beat, I'm with you. Thank you for sharing.
Oh, I will so have to try this, I actually prefer vanilla pudding over chocolate too. It looks so tasty!
YUM! I still haven't made the chocolate yet...maybe I'll have to do both at once!!
Linda, yr webpage is beautiful...I got here by searching vanilla pudding..this one looks good except it doesnt say when to add the eggs...could I leave them out? Also, I want to make it in the microwave; can't cook milk stuff without scorching.. I am going to enjoy this website.
Mary
Yes... you can eliminate the egg yolks... I made an error when including them... I had an original recipe that had egg yolks and I adjusted it by taking them out......
While it wouldn't hurt adding them... I like it better without the yolks...if you decide to include them...you would take some of the hot mixture and add a little bit to the yolks and blend... this is to temper the mixture so as to not "scramble the eggs"... then add the tempered egg yolks into the large mixture... you would do this before adding the vanilla
I removed the egg yolks from the list of ingredients.
Thanks,
Linda
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