So this is a recipe following my last post. I'm making trifle (will put up the recipe after this), but I wanted to try making my own white cake and pudding. The pudding I'm going to make for the first time (still haven't bought all the ingredients yet). And I'm making this twice: one w/out egg yolks, one with egg yolk. Egg yolks make the pudding more rich and thick. So I'm going to try this, here it is!
VANILLA PUDDING:
VANILLA PUDDING:
2 cups milk (at least 1% or more, no skim milk)
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter (room temperature)
Extra Ingredient Tips:
Cut the sugar (I heard it's extremely sweet, even for sugar-lovers).
I cut a little less than half of the sugar needed.
Add 1 tsp vanilla more
1. In a bowl, combine sugar, cornstarch and salt.
2. In medium saucepan (no heat), pour combined dry ingredients. Add milk slowly and whisk everything until dissolved. Then put on heat to medium.
3. Continue to stir until mixture thickens enough to coat the back of a metal spoon. Do not boil.
4. Remove from heat and stir in vanilla and butter. Pour into dishes and chill before serving.
TIPS:
- I actually rewrote all the directions because other suggested to rewrite it all. Why? Because the original directions caused large lumps in the pudding. This way it prevents it all.
- Some people like to keep it on heat and stir, then take it off heat heat and cool a little. Then they like to add 1-2 egg yolks and stir until its really thick. I tried both ways. The thicker one was really nice for like fillings and such. But I'm was making trifle so my second time w/ no eggs was better. But I'd definitely use eggs if I were making things like pie.
- I added a tsp of cinnamon in mine. Some like to add cinnamon and/or nutmeg. Or they sprinkle it on top of the pudding when ready to eat. The one with cinnamon was tasty, but it overpowered the vanilla taste.
TIPS:
- I actually rewrote all the directions because other suggested to rewrite it all. Why? Because the original directions caused large lumps in the pudding. This way it prevents it all.
- Some people like to keep it on heat and stir, then take it off heat heat and cool a little. Then they like to add 1-2 egg yolks and stir until its really thick. I tried both ways. The thicker one was really nice for like fillings and such. But I'm was making trifle so my second time w/ no eggs was better. But I'd definitely use eggs if I were making things like pie.
- I added a tsp of cinnamon in mine. Some like to add cinnamon and/or nutmeg. Or they sprinkle it on top of the pudding when ready to eat. The one with cinnamon was tasty, but it overpowered the vanilla taste.
My second time w/ no cinnamon tasted more like "vanilla pudding".
Links:
Homemade vanilla pudding: http://allrecipes.com/recipe/homemade-vanilla-pudding/detail.aspx
Links:
Homemade vanilla pudding: http://allrecipes.com/recipe/homemade-vanilla-pudding/detail.aspx
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