Vanilla Pudding from Scratch

Recipe by Inge 1505
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 1
    egg yolk
  • 2 12 - 3
    tablespoons cornstarch
  • 2
    tablespoons sugar (or to taste)
  • 1
    cup milk
  • 1
    teaspoon vanilla extract (seeds from 1 vanilla bean)
  • 12
    cup whipping cream, well chilled
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DIRECTIONS

  • Note: I measure the cornstarch out of its box without sifting, leveling the spoons on the side of the box. Lower amount of starch will make a creamy soft pudding, larger amount a firmer pudding.
  • In a small pot whisk together egg yolk, 3 tbs of the milk, sugar and cornstarch (and vanilla seeds if using) until smooth. Best use a wire whisk to do so. Add rest of the milk, stir until smooth.
  • Put egg milk over medium heat and, stirring constantly, bring to a boil once, remove from heat and let cool. Stir frequently while the pudding is cooling to avoid a skin forming.
  • Whip cream until stiff.
  • When the pudding is cold fold the whipped cream in with a rubber spatula. Fill in individual serving bowls, layer with fruit salad if you like or serve with a sauce. Will keep in the fridge for 12 hours or more.
  • Note: Cooking time is cooling time.
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