Homemade Vanilla Pudding

READY IN: 17mins
Recipe by Chef Ryley

This is an old Amish recipe. And I LOVE IT. You can eat it for breakfast, have it with lunch or it can be a nice desert.

Top Review by cathyfood

An "old Amish recipe " you cook in the microwave ?? HaHa! I made this today to use in a trifle. It was SO EASY and SO GOOD! Much easier than cooking on the stove, tempering the eggs, mixing it back in, boiling again, etc. etc. I used a whisk to mix it each time, and it came out smooth as silk. If you're obsessive, you could strain it, but it's not necessary. It is NOT thick enough for Boston cream pie, but just right for soft pudding in a cup or in a trifle. I did add a pinch of salt, and more vanilla than called for, as well as an additional TB of sugar. I liked using the whole eggs. The first 3 times, I cooked it for 1 minute, then once it got hot I did it for 45 seconds each time. I needed one extra shot, but I think my microwave is lower power because it's so small. Thank you, Chef, for this simple tasty recipe. I'm sure I'll use it often.

Ingredients Nutrition

Directions

  1. Mix all of the following ingredients together in a 2-quart microwave safe bowl:milk, eggs, cornstarchand sugar.
  2. Mix until smooth, then heat in the microwave, uncovered, on high for 45 seconds.
  3. Set the bowl on a hot pad, stir.
  4. Repeat steps 3 and 4 eight times{ mark each time you do this so you don't loose count}.
  5. Then stir in vanilla and butter.
  6. Let cool for 2 hours{ eating the pudding before it is fully cooked may upset your stomach}.

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