Sunday, February 23, 2014

Vanilla pudding

The dark chocolate pudding that I recently shared with you was a raging success in our household. We ate all of the servings in about 2 days. Addie asked me to make pudding again, but this time she wanted vanilla. Foolishly, I opted for a recipe that did not ask for egg yolks (I wanted to take a few shortcuts), so this vanilla version turned out a bit more... gelatinous than the dark chocolate version. The texture was a bit more like the refrigerated gel desserts that you'd normally find in your grocery store. Personally, I prefer pudding to be smooth and luxurious.

Yes, this pudding was still good, but it wasn't as thick, silky or creamy as the dark chocolate pudding that we have all come to love. The vanilla flavor in this pudding comes from the vanilla extract, so the next time I make this, I will try to find a recipe that uses vanilla beans and eggs so that the pudding is thicker, smoother and flavored from real vanilla beans.

If you are in a pinch and want a quick and easy vanilla pudding recipe, this is a good one to try.  Otherwise, hold out for another recipe (which I hope to find and try out soon).

Vanilla pudding
  • 1/2 cup granulated sugar
  • 3 TBSP cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk (I used 2%)
  • 1 teaspoon vanilla extract
  • 1 TBSP unsalted butter (if using salted butter, omit the salt from above)
Directions
In medium saucepan, whisk together the sugar, cornstarch and salt. Slowly whisk in the milk until no lumps remain.

Put your saucepan on the stove set over medium heat. Continuously stir until the mixture becomes thick and can coat the back of a spoon or spatula (it should resemble a thinner version of pudding). Do not allow the mixture to boil.

Turn off the stove and take the saucepan off the heat. Quickly whisk in the vanilla and butter until both are fully incorporated. The pudding should thicken.

Transfer to individual bowls or ramekins and allow to cool completely in the refrigerator before serving.

Pudding should be stored in the refrigerator and will keep for several days.

Yield: Makes 4-6 servings

Source: Allrecipes.com

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