Ingredients for Blanca's Rich And Creamy Vanilla Pudding
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 cups whole milk
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- Unsalted Butter
- 1 teaspoon pure vanilla extract
- Optional: Pinch of ground cinnamon
- Optional: 1 tablespoon raisins
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How to Make Blanca's Rich And Creamy Vanilla Pudding
- In a medium saucepan, whisk together the cornstarch and salt.
- Gradually whisk in the whole milk, followed by the sweetened condensed milk, ensuring no lumps remain.
- Cook over medium heat, whisking constantly, scraping the bottom and sides of the pan to prevent sticking. The mixture will begin to thicken.
- Once slightly thickened, temper the egg yolks: Slowly whisk about 1 cup of the hot milk mixture into the egg yolks. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan.
- Continue cooking, stirring constantly, until the pudding has thickened significantly and coats the back of a spoon (about 2-3 minutes).
- Strain the pudding through a fine-mesh sieve into a bowl, using a rubber spatula to push through any lumps for an ultra-smooth texture.
- Stir in the butter and vanilla extract until the butter is melted and fully incorporated.
- To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding, or sprinkle with cinnamon and add raisins (optional).
- Refrigerate for at least 3 hours, or until completely set and chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
111g
Fat
32g
Carbs
10g
