daisyeyes handmade

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pudding…yum!

May 2, 2012

I have totally given up on taking food photographs. I just can’t do it and honestly there is no way I could take a pretty picture of a bowl of vanilla pudding. Therefore you will have to use your imagination. Pretend you are visiting the Pioneer Woman’s blog and looking at a photograph of a vanilla pudding she made. I’m sure there is a vanilla bean sticking out of it or something. Anyway, in our effort to reduce the amount of packaged food in our house I don’t buy boxed pudding. Today I realized I never will again.

The recipe I used comes from Martha (so better yet, picture a picture of her vanilla pudding!) Stewart’s Everyday Food magazine. Which the title totally cracks me up because half of the recipes in there are totally not “everyday” food in our house, but that’s a rabbit trail we won’t go down. I’m on a pretty low track record with these recipes being good ones, but this one is a winner.

Vanilla Pudding
1/2 cup granulated sugar (I used organic cane sugar)
3 T corn starch (the search is still on for an organic, non-gmo corn starch)
1/8 t sea salt
1 1/2 cup whole milk
1/2 cup heavy cream (this isn’t a low fat recipe for sure!)
2 large egg yolks
2 T unsalted butter (I melted it)
1 t vanilla extract

**to note, her recipe calls for using a fine mesh sieve for various parts of this recipe. I don’t own one (I don’t think) and I honestly don’t really know what that is (so I may very well own one and not even know it). I didn’t do this and mine worked out just fine**

In a medium saucepan, combine sugar, cornstarch and salt. In a medium bowl, whisk together milk, cream, yolks then add to saucepan.
Cook of medium-high until mixture thickens and bubbles, whisking constantly, about 5-8 minutes. Reduce heat to low and cook, still whisking, for another minute.
Remove pan from heat and stir in butter and vanilla until combined.
Press a plastic wrap directly against surface of pudding to prevent a skin from forming and put in the fridge for 3 hours (or up to 3 days…as if it would last!).
Before serving, whisk until smooth and share (if you can!)

Go, hurry fast and make this! Less than 15 minutes in the kitchen and you have a super awesome easy dessert.

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