Recipe by Roosie
Haven't tried this- posted by request from my sister! From The Dessert Bible by Christopher Kimball (the guy from America's Test Kitchen). Just a classic eggless vanilla pudding.
Top Review by Glimmer
I needed a soft dessert for my poor BBF who had a tooth pulled today and this was the perfect choice. It took very little time and I had everything in the house. The only suggestion I have is to add a little more cornstarch in the beginning because it does run a little thin. I added it too late so I couldn't get all the lumps out but it was still yummy. It is much less sweet than the boxed stuff and without that metallic aftertaste. I simmered some frozen raspberries with a little sugar,cornstarch and orange extract and it made a great simple nice looking dessert. Thanks!
- 1⁄3 cup granulated sugar
- 1 1⁄2 tablespoons cornstarch
- 1⁄8 teaspoon salt
- 2 cups half-and-half
- 1 1⁄2 teaspoons vanilla extract
Directions See How It's Made
- Combine sugar, cornstarch and salt in a medium saucepan.
- Whisk in about 1/3 cup of the half-and-half, until smooth.
- Whisk in the remaining half-and-half until well combined.
- Cook over medium heat, stirrying constantly and gently until thickened (about 5 minutes, but the time will vary).
- Reduce heat to low and continue to heat, stirring gently until the mixture reaches a simmer.
- Cook one minute more over low heat, not stirring, then remove from heat.
- Fold in vanilla and pour pudding into 4 serving dishes.
- The book doesn't say, but I presume that you could serve this either warm or chilled.