Ingredients
-
1
-
2 1/2 - 3
-
2
-
1
-
1
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Vanilla Pudding from Scratch,Made this today — used 2.5 T cornstarch & followed directions exactly. Yet, after cooling, there were little balls of cornstarch throughout… almost like tapioca. Thoughts?,L~O~V~E~D this recipe!!!!! used powdered sugar (all I had in the house) and a whole cup of whipping cream. The vanilla bean is a must. I will never eat pudding from a box again! A~W~E~S~O~M~E!!!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Whip Cream Until Stiff. |
|
5
Done
|
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. |
|
6
Done
|
Note: Cooking Time Is Cooling Time. |
