Unfortunately, I do miss some of the easy to whip up convenience foods, pudding being one of them. There is nothing like a chilled pudding dessert, its just...well delicious! I was recently asked to make some pudding for a ladies' meeting at our church so I began the search for a good recipe. After a few fails, this one came through but it does not taste like the Jello box you may be used to. This is a rich, creamy, custard-like pudding. It was delicious, the kids enjoyed the leftovers, and I know exactly what is in the recipe so I think it a win-win!
We also made the chocolate but since I was a bit heavy-handed on the cocoa powder it was more like chocolate fudge pudding...not that this is a bad thing!
- 3cups milk
- 1cup sugar
- 3tablespoons butter
- 3tablespoons cornstarch(massive tablespoons)
- 4egg yolks
- 1 1⁄2teaspoons vanilla extract
- 1pinch salt
- 1 -6tablespoon sifted cocoa powder (ONLY if you are making chocolate pudding)
- In a pot get all 3 cups of milk scalding.
- While 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.
- 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.
- Keep warm and continuosly stir until the pudding thickens. Once thick (if making chocolate) add the sifted cocoa powder and stir until well incorporated.
- Serve warm or refrigerate for 2 hrs (preferred) and serve with or without garnish.