Ingredients
-
3
-
1
-
3
-
3
-
4
-
1 1/2
-
1
-
1 - 6
-
-
-
-
-
-
-
Directions
Homemade Pudding (From Scratch), This is the best homemade pudding recipe I’ve ever used, it tastes better than store-bought, and it’s fairly easy to make NOTE: you can use splenda in place of sugar for a lite version , What is serving size with this recipe, If you want a middle eastern twist cook it with a quarter teaspoon of ground saffron(Persian saffron that is red in color is best) Then add a quarter cup Rosewater and garnish with cinnamon
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Steps
|
1
Done
|
In a Pot(or the Microwave) Get All 3 Cups of Milk Scalding. |
|
2
Done
|
Whilst the Milk Boils; Separate the Eggs and Discard the Whites (if Desired, You Can Set Aside For an Omlette or a Meringue)and Beat the Cornstarch and Sugar in the Bowl With the Egg Yolks. It Will Have a Hard Time Coming Together at First; but Keep Whisking, It'll Get There. |
|
3
Done
|
Keep Milk Very Hot. Pour All of the Egg Yolk Mixture Into the Scalding Milk and Beat Vigorously Until the Mixture Seems Completely Liquified. Add the Salt, Vanilla Extract, and Butter. Keep Whisking Until Butter Is Well Incorporated. |
|
4
Done
|
Keep Warm and Continuosly Stir Until the Pudding Thickens. Once Thick (if Making Chocolate) Add the Sifted Cocoa Powder and Stir Until Well Incorporated. |
|
5
Done
|
Serve Warm or Refridgerate For 2 Hrs (preferred) and Serve With or Without Garnish. |
