Vanilla Pudding

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preparation
20
minutes
cooking
80
minutes
Makes 2 cups, serves 4

Ingredients

1/2
cup
sugar
3
tablespoons
cornstarch
1/8
teaspoon
salt
2
cups
whole milk
2
egg yolks
2
tablespoons
unsalted butter
1
teaspoon
vanilla extract

Directions

  1. Whisk together the sugar, cornstarch, and salt in a saucepan.
  2. Pour 1/4 cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks.
  3. Cook the pudding mixture over low heat, stirring continuously with a wooden spoon until thickened, about 15 minutes. Do not allow it to boil. Remove from heat and stir in the butter and vanilla.
  4. Scrape the pudding into a bowl. Cover with plastic wrap, pressing the surface to make an airtight seal and prevent a skin from forming. Refrigerate until well chilled, about 1 hour.
Sara Quessenberry
February 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 39 %
  • Calcium 151 mg
  • Carbohydrate 36 g
  • Cholesterol 130 mg
  • Fat 12 g
  • Fiber 0 g
  • Iron 0 mg
  • Protein 5 mg
  • Sat Fat 7 g
  • Sodium 127 mg
What does this mean? See Nutrition 101.

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