Prep 10 mins
Cook 5 mins
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.
- 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
- 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.
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!
This tasted great but I didn't care for the very thin consistency. I used almost double the cornstarch, would try again with even a bit more. The big advantage, anyone would have everythign they need to make this in the cupboard at home.
I am pretty sure I've made this before.... the name looks familiar... anyhow very happy. I quadrupled the recipe as I have lots of milk and cream to use up. Which brings me to the point that living in Australia means that I have to make my own half n' half... which is of course easy LOL... I used 1/2 Full Cream Milk and 1/2 Cream which is just pure cream nothing added to it. Only thing is it's quite sweet as this would normally accompany another dessert element that is sweet it wouldn't need to be so sweet. I also want to try it with cocoa to make it chocolate next time. My end result is 2 litres!