Monday, June 20, 2011

Vanilla Pudding

adapted from Lynn's Kitchen Adventures

Combine 3/4 cups sugar,  1/3 tsp. salt, and 4 Tbsp. cornstarch in a saucepan. Whisk in 1 cup cream, 2 1/2 cups milk, and 3 egg yolks, cook over medium high heat, stirring constantly for 3-5 minutes or until thickened. Remove from heat. Stir in 1 Tbsp. vanilla and 1 Tbsp. butter. Whisk until butter is melted. (Strain through a fine mesh sieve to remove any lumps. Or don't, it's your personal call - I didn't and Mike still devoured it ^.^).

Cover with plastic wrap for storage. To prevent a skin or film from forming be sure to place plastic wrap up against the pudding, not just over the top of the bowl. Serve warm or cold. And, beware, this is addicting and will soon be gone if you're not careful...just so you know.

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