Ingrédients pour Rich Vanilla Pudding
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- Half And Half
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- Whipped cream, for serving
- Dulce de leche, for serving
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Comment préparer Rich Vanilla Pudding
- In a medium saucepan, whisk together the granulated sugar and cornstarch until well combined.
- Gradually whisk in the half-and-half until smooth.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. This should take about 5-7 minutes.
- Continue to cook and stir for 1 minute more to ensure the cornstarch is fully cooked.
- Remove from heat.
- In a separate bowl, whisk the egg yolks lightly.
- Temper the egg yolks by slowly whisking in about 1/2 cup of the hot pudding mixture. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining pudding.
- Cook over medium-low heat, stirring constantly, until the pudding is smooth and thickened. Do not boil. This will take about 2-3 minutes.
- Remove from heat and stir in the butter and vanilla extract until melted and incorporated.
- Pour the pudding into individual serving bowls, ramekins, or teacups.
- Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until completely chilled.
- Serve chilled, topped with whipped cream and a drizzle of dulce de leche.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
101g
Fat
54g
Carbs
11g
