When I was younger my favorite after-school snack was pudding. I loved all types of pudding from chocolate to vanilla and the best was when my mom let me put some sort of candy in it to jazz it up. This Vanilla Pudding recipe lets me revisit some of my childhood in the most delicious way.
For this recipe you start out by combining the milk and cornstarch in a small bowl and in a separate heat proof bowl whisk the eggs. Then over medium heat, combine the remaining milk, sugar, and salt in a saucepan until it steams. Once the milk is steaming slowly start whisking into the eggs. Then slowly add the milk/egg mixture back in the pot along with the cornstarch mixture. Cook this mixture over medium heat whisking constantly until the mixture thickens. Once thickened take the pan off the heat and add the butter and the Singing Dog Vanilla Organic Pure Vanilla Extract. Pour the mixture into 6 individual serving bowls and place plastic wrap on top to prevent a skin to form and place in the refrigerator to chill for a couple of hours. Once chilled add some topping and enjoy.
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- 3 cups whole milk , divided
- 3 tablespoons cornstarch
- 3 large egg yolks
- ¾ cup sugar
- ⅛ teaspoon kosher or fine sea salt
- 1 tablespoon unsalted butter
- 2 teaspoons Singing Dog Vanilla Organic Pure Vanilla Extract
- Optional toppings:
- Whipped Cream
- Gluten Free Vanilla Cookies
- Combine ¼ cup milk with the cornstarch in a small bowl and whisk until smooth.
- Whisk the egg yolks in a separate heat-proof bowl.
- Combine the remaining milk with the sugar and salt in a medium saucepan and heat over medium heat. Heat just until the milk starts to steam, do not let boil.
- Once the milk starts to steam, slowly whisk in about ½ cup into the eggs, whisking constantly. Slowly add the milk/egg mixture back into the pot and then add the cornstarch mixture. Cook the mixture over medium heat, whisking constantly, until the mixture thickens. Take off the heat and whisk in the butter and vanilla.
- Pour the mixture into 6 individual serving bowls, place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, let cool, then refrigerate for several hours or until chilled and firm.
- Top as desired and serve.
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