Sunday, August 21, 2011

Homemade Vanilla Pudding

I made this about three weeks ago but haven't been able to post about it 'till now.  I'm trying blogging-while-holding-a-sleeping-newborn today for the first time.  It's slow going; only being able to use my left hand at the moment.  :)

This was actually a triple-vanilla pudding because I used my homemade vanilla sugar, homemade vanilla extract, and the seeds from one vanilla bean.  :)  If you don't have all of those things on hand, though, this will be just fine & dandy using only vanilla extract, even if it is store-bought.  :)

This did take a long time to get thick enough- just keep stirring.  I increased this recipe by quite a bit in order to use up the 4 egg yolks leftover from making Pavlova.  If you want fewer servings, look at the recipe link (below) and change the serving amount.  We ate it warm with chopped milk chocolate on top, so that the chocolate melted down into the pudding.  Soooo good!  The whole family loved this!
Homemade Vanilla Pudding
from Allrecipes

1/2 cup sugar (try using vanilla sugar!)
1/4 cup cornstarch
1/2 teaspoon salt
4 cups 2% milk
4 egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
1 vanilla bean, scraped, optional

1.  In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.               

2.  Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.               

3.  Cool for 5-10 minutes, stirring occasionally. Transfer to dessert dishes.  Eat warm, right away, or cover and refrigerate for 1-2 hours and eat cold.

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