Wednesday, October 12, 2011

Vanilla Pudding

Last month we went to a wedding reception for my sweet friend Beth.  She and I met in Physical Therapy school.  It was so fun to see these girls!  It has been way too long!  We missed you, Ashley Peevy and Lindsey!

Nicole, Lauren, Beth, Me, Ashley, and Blythe

I love vanilla pudding!  It is easy to make and is the perfect little treat after dinner!  I doubled this recipe for our small group and still had left overs.  Hope you enjoy!

Classic Vanilla Pudding with Vanilla Honey Whipped Cream
Source:  Food Everyday Magazine

  • 1/2 cup granulated sugar
  • 3 tbsp. cornstarch
  • 1/8 tsp. salt
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 2 tbps. unsalted butter
  • 1 tsp. pure vanilla extract
  • Optional:  Vanilla Honey Whipped Cream and fresh fruit (I highly recommend both!)

Place a fine-mesh sieve (fine strainer) over a medium heatproof bowl and set aside.  In a medium saucepan, combine sugar, cornstarch, and salt.  In a medium bowl, whisk together milk, cream and egg yolks; add to saucepan.

Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8-12 minutes.  Reduce heat to medium-low and cook, whisking, 1 minute.

Remove pan from heat and pour mixture through sieve into bowl.  Stir in butter and vanilla until combined.

Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours ( or up to 3 days).  To serve, whisk until smooth and divide among four small bowls.  Top with fresh fruit and whipped cream!

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