Creamy Homemade Vanilla Pudding Recipe

I’ve tried many, many different recipes for vanilla pudding over the years. Since we’ve acquired laying hens and a family milk cow, I’ve been trying to find recipes that use up the largest amount of those ingredients as possible because let’s face it, vanilla pudding is a whole lot quicker to prepare than an angel food cake (to use up some eggs) or cheese (to use up the milk). Cooling time aside, of course.

The problem always seems to be that I never have a consistency that is appetizing. It’s either very loose and becomes watery after a day or it will have the dreaded egg chunks in it. No matter how thoroughly I seem to temper the eggs, I always get those nasty little bits of cooked egg. Using just yolks never seems to make the tempering go any “smoother.”

Ingredients

• ⅔ cup sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 2 ⅔ cups milk
• 4 egg yolks
• 4 teaspoons vanilla

Instructions

1. In a medium saucepan whisk together the sugar, cornstarch, and salt.
2. In a bowl, whisk the egg yolks until smooth and then whisk in the milk.
3. Gradually whisk the milk & eggs into the saucepan until well combined.
4. After you've whisked in the milk and eggs, stop stirring for a minute and see if any undissolved bits of egg yolk rise to the top. Skim those off with a wire mesh strainer.
5. Cook the pudding over medium heat, whisking constantly until it boils and begins to thicken.
6. Boil, stirring for 1 minute.
7. Remove from heat and stir in the vanilla.
8. ..............................

For full instructions please see : www.reformationacres.com

Share this post