18 gennaio 2013

Easy Vanilla Pudding from Scratch

vanilla pudding 300x260 Easy Vanilla Pudding from Scratch

Throw those instant boxes away because pudding is so much easier to make than you would think. It takes only a few ingredients that you probably already have in your fridge and in your pantry, and with only a little extra effort, you’ll have an all-natural dessert that tastes better than what you can buy in a store.
I made a vanilla pudding today, but it’s almost as easy to make chocolate, or any other flavor. I used those cute little amaretti cookies from Italy in the red bag, but it’s taken me years to find them in a local store, so you can use any cookie you would like: vanilla wafers, Oreos, etc.

Vanilla Pudding

2 cups milk
1/2 cup organic sugar or granulated sugar
5 egg yolks
4 tablespoons corn starch
2 teaspoons pure vanilla extract
cookies, crumbled for garnish

1. In a medium saucepan set over medium heat, bring the milk almost to a boil. Meanwhile, whisk sugar and egg yolks in a large glass bowl until pale yellow, smooth, and falling in ribbons. Whisk in corn starch until smooth.
2. Whisk in hot milk, a half a cup at a time until mixture is warm to the touch. Pour entire mixture back into the saucepan and whisk constantly until pudding starts to thicken and coats the back of a wooden spoon.
3. Pull off the heat and add in vanilla. Pass through a strainer, if you think the pudding looks lumpy (that could be a sign that the eggs cooked quickly). Pour into a bowl or into individual cups. Refrigerate for at least 2 hours. 

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