Easy to Make: Vanilla Pudding

Vanilla Pudding “Custard”

Ingredients:

·         1/2 cup plus 2 tablespoons granulated sugar

·         1/4 cup cornstarch

·         1/8 teaspoon table salt

·         1/2 cup heavy cream

·         5 large egg yolks, lightly beaten

·         2 cups milk, anywhere from 1% to whole milk

·         1 teaspoons vanilla extract

·         2 tablespoons butter

·         2 medium bananas

Directions

1.      Get all your ingredients measured out:

2.      For the pudding, whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the or heavy cream, followed by the egg yolks and finally the milk until the mixture is smooth. 

       Bring the mixture to a simmer over medium-low to medium heat, whisking constantly, until the mixture thickens and becomes smooth. This could take anywhere from 5-10 minutes from start to finish so be patient if it doesn't thicken quickly. The finished texture and thickness should be that of a not-quite set pudding - very thick but not gelatinous. Remove the pan from the heat and if desired, strain the mixture through a fine-mesh strainer to get rid of any possible lumps or little bits of cooked egg; whisk in the butter and vanilla to the hot pudding (strained or not, it's your choice). Let the mixture cool until just warm, stirring often, about 5 minutes.

3.      Pour pudding into a glass bowl or into single serving glass cups (This pudding looks beautiful if you use wine glasses or Mason jars).  You can add layers of freshly sliced fruit if you’d like (DO NOT use frozen fruit); bananas work great or strawberries*.  Place a sheet of plastic wrap directly over pudding surface (touching the pudding); this prevents a skin forming. Refrigerate pudding until it is completely chilled, at least 4 hours.

*If you are using fresh fruit the pudding needs to be eaten within two days.  Otherwise the pudding will keep, for 5 days, in your fridge. 

I couldn't help myself.  Had to try it and then couldn't stop!!!

Enjoy!  Love, Tata