Ingredients for Creamy Vanilla Pudding
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How to Make Creamy Vanilla Pudding
- In a medium saucepan, combine 2 cups milk and a pinch of salt.
- Add ¾ cup granulated sugar to the milk. Do not stir.
- Heat over medium-high heat, stirring occasionally to prevent scorching.
- In a separate bowl, whisk together ¼ cup cornstarch and ¼ cup cold milk until smooth.
- In a separate bowl whisk 2 large egg yolks.
- Once the milk in the saucepan comes to a gentle simmer, remove from heat.
- Temper the egg yolks by slowly whisking in about ½ cup of the hot milk mixture. This prevents the eggs from scrambling.
- Gradually whisk the tempered egg yolks into the remaining hot milk mixture in the saucepan.
- Return the saucepan to medium-low heat and whisk constantly until the pudding thickens to a creamy consistency (about 1-2 minutes).
- Remove from heat and stir in 1 teaspoon pure vanilla extract and 2 tablespoons butter.
- Pour into individual serving dishes.
- Cover the surface of the pudding with plastic wrap to prevent a skin from forming.
- Let cool completely before refrigerating for at least 2 hours to allow the flavors to meld and the pudding to set. Serve chilled.
- Serves 4
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
100g
Fat
30g
Carbs
12g
