Since I started cooking as a little girl, I don't remember ever making pudding other than the kind that comes out of a box. It seemed like too much work, so why bother? Bill Cosby endorsed the instant pudding out of a box so it was good enough for me.
Well tonight that all changed, I stumbled upon a recipe for vanilla pudding. Vanilla is one of the greatest flavors ever because so many things go with it perfectly. So I thought, what the heck, let's try some homemade vanilla pudding and see how it turns out.
I'm not going to lie, it is defintely a little more work than Bill Cosby's method of dump, pour in milk, and stir until smooth. But, the end result is very tasty. The real flavor of vanilla, paired with the velvety smooth texture created by whisking milk and eggs together over heat can't compare to the powdered instant variety. Along with how tasty the recipe is, the cost is less or equivalent to the instant variety. We'll find out the true verdict when the kids try it tomorrow after school, until then though, this cook declares it delicious!
Vanilla Pudding
Recipe Source: Shakin N Bakin Blog
**Make sure when your mixtures are on the heat that you constantly stir to avoid burning**
2 1/2 tablespoons cornstarch
1/2 cup granulated sugar
1/4 teaspoon salt
2 eggs
2 cups of milk (we use 2% milk)
1 tablespoon unsalted butter, softened
1 1/2 teaspoons vanilla extract
In a small bowl, combine the cornstarch, 2 tablespoons of granulated sugar and the salt. In a separate bowl, whisk the eggs until smooth and then whisk in the cornstarch, sugar and salt. Combine the milk and remaining granulated sugar in a medium sized saucepan. Bring this mixture to a boil over medium heat stirring often with a silicone nonstick spatula. Once it has come to a boil, slowly pour the milk into the egg mixture and whisk for 1 minute. Return the mixture back to the pan over medium heat. Bring to a boil again, stirring constantly until the mixture has thickened (takes about 3 minutes). Remove from heat and transfer the mixture to a medium sized bowl. Whisk in the butter and vanilla extract until it's well combined. Cover the bowl and chill in the refrigerator for 3-4 hours so that it sets.
Well tonight that all changed, I stumbled upon a recipe for vanilla pudding. Vanilla is one of the greatest flavors ever because so many things go with it perfectly. So I thought, what the heck, let's try some homemade vanilla pudding and see how it turns out.
I'm not going to lie, it is defintely a little more work than Bill Cosby's method of dump, pour in milk, and stir until smooth. But, the end result is very tasty. The real flavor of vanilla, paired with the velvety smooth texture created by whisking milk and eggs together over heat can't compare to the powdered instant variety. Along with how tasty the recipe is, the cost is less or equivalent to the instant variety. We'll find out the true verdict when the kids try it tomorrow after school, until then though, this cook declares it delicious!
Vanilla Pudding
Recipe Source: Shakin N Bakin Blog
**Make sure when your mixtures are on the heat that you constantly stir to avoid burning**
2 1/2 tablespoons cornstarch
1/2 cup granulated sugar
1/4 teaspoon salt
2 eggs
2 cups of milk (we use 2% milk)
1 tablespoon unsalted butter, softened
1 1/2 teaspoons vanilla extract
In a small bowl, combine the cornstarch, 2 tablespoons of granulated sugar and the salt. In a separate bowl, whisk the eggs until smooth and then whisk in the cornstarch, sugar and salt. Combine the milk and remaining granulated sugar in a medium sized saucepan. Bring this mixture to a boil over medium heat stirring often with a silicone nonstick spatula. Once it has come to a boil, slowly pour the milk into the egg mixture and whisk for 1 minute. Return the mixture back to the pan over medium heat. Bring to a boil again, stirring constantly until the mixture has thickened (takes about 3 minutes). Remove from heat and transfer the mixture to a medium sized bowl. Whisk in the butter and vanilla extract until it's well combined. Cover the bowl and chill in the refrigerator for 3-4 hours so that it sets.
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