Recipe by Velouria
My mom created this recipe for vanilla pudding. I think it's richer and sweeter than most vanilla pudding recipes. It's delicious!
Top Review by MM Margoulette
If you mix all the ingredients thoroughly when cold (with the exception of the butter and vanilla) instead of tempering the egg yolks and then adding, and stir the mixture with a wisk constantly while cooking till thick, you can avoid the whole seive business.
Its smooth as silk if stirred properly.
- 6 tablespoons cornstarch
- 1⁄2 teaspoon salt
- 5 cups whole milk
- 1 (14 ounce) can sweetened condensed milk
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla
- cinnamon, for dusting (optional)
- raisins (optional)
Directions See How It's Made
- In a medium saucepan, combine the cornstarch and salt. Slowly whisk in the whole milk then the sweetened condensed milk until thoroughly combined.
- Heat the mixture over medium heat, whisking constantly and scraping sides and bottom of saucepan.
- When mixture begins to thicken a bit, add about 1 cup of it to the egg yolks. Mix well and then add the egg mixture back to saucepan.
- Cook, stirring constantly, until thickened.
- Strain the pudding through a fine-mesh strainer into a bowl, scraping with a rubber spatula to pass the pudding through. (I know this is an extra step, but it removes any bits of cooked egg, so the pudding is smooth.).
- Stir the butter and vanilla into the pudding until the butter is melted.
- To prevent a skin from forming, press a piece of plastic wrap directly on the surface of the pudding or you can dust it with a little bit of cinnamon and put some raisins on top like my mom does. Refrigerate until set, about 3 hours.