Classic Vanilla Pudding
An easy scratch recipe for classic vanilla pudding. Smooth, creamy and perfect for for any occasion, any time of year.
Ingredients
- 2 cups whole milk
- ¼ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 egg yolks
- 2 tablespoons butter
- 1¼ teaspoons vanilla
Instructions
- In a heavy bottomed saucepan whisk together whole milk, sugar, cornstarch and salt. Bring to a boil over medium heat, whisking constantly to ensure mixture is not scorching. Once it comes to a boil it will thicken. Lower the heat and cook for 1 minute. Remove from heat.
- In a small bowl whisk egg yolks for a few seconds until they are smooth and slightly lightened in color. Add a few spoonfuls of the hot milk mixture into the egg yolks, whisking vigorously. Do this a few times until you accumulate about half a cup. Pour this tempered egg yolk mixture back into the pot and return to stove.
- Over medium low heat, cook the pudding until it barely reaches a boil, whisking constantly. It will thicken slightly. Once it starts to boil remove from heat.
- Whisk in butter and vanilla until smooth. The mixture will look think but it will thicken when chilled. Strain the pudding through a sieve to remove any lumps of cornstarch or coagulated egg. Cover directly on surface with plastic wrap to avoid skin formation. Chill 3-4 hours before serving.