I have used boxed vanilla pudding for cookie and cake recipes before and I never will again! There is so much junk in there. I think I'll eat my pudding in its pure form as just pudding.
This recipe came out really really good. We all ate it for dessert the night I made it. Since we made it with whole milk and eggs I felt good about Gavyn getting some nutrition in his dessert. It didn't keep all that great though. It was OK the next day, and then it started to separate a little bit, and then it turned kind of runny. So this needs to be used or eaten pretty quick.
I used a Martha Stewart Pudding recipe because I really wanted to use eggs. There are plenty of recipes out there that do not use eggs though. I also played around with trying to use flour instead of cornstarch, but I knew the cornstarch would probably work better and in the end, the two probably contribute the same amount of processing into the mix.
I didn't stray from the recipe at all. As with most things, I was surprised at the ease. You basically just put all the ingredients into a pot and heat it up. You wait until it starts to bubble, and then stir it for a minute and then you are done! It has to cool completely before serving. It thickens up a little more in the fridge as it cools.
You can make all kinds of pudding by adding cocoa powder for chocolate, and different extracts for other flavors.
|All the dry ingredients - I used raw sugar|
|Whisk in all the wet ingredients|
|Heat it up to a bubble|
|Cool and Serve!|
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/3 cup unsweetened cocoa powder (if making chocolate pudding)
- 2 1/2 cups milk
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add cocoa powder. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks.
- Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding.
- Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.