Ingredients with Measurements:
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 4 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Serving dishes
Step-by-step instructions:
1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually whisk in the milk until the mixture is smooth.
3. Whisk in the egg yolks until well combined.
4. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
5. Boil for 1 minute, whisking constantly.
6. Remove the saucepan from the heat and whisk in the butter and vanilla extract.
7. Pour the pudding into serving dishes and let cool to room temperature.
8. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 60g
Protein: 7g
Substitutions for ingredients:
- Granulated sugar can be substituted with brown sugar or honey.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
- Whole milk can be substituted with almond milk or coconut milk.
- Unsalted butter can be substituted with coconut oil or margarine.
Variations:
- Chocolate pudding: Add 1/4 cup cocoa powder to the dry ingredients and whisk until well combined.
- Banana pudding: Layer sliced bananas on top of the pudding before refrigerating.
- Coconut pudding: Substitute coconut milk for the whole milk and add shredded coconut to the dry ingredients.
Tips and tricks:
- Whisk constantly to prevent lumps from forming.
- Use a rubber spatula to scrape the sides and bottom of the saucepan while cooking.
- To prevent a skin from forming on top of the pudding, place a piece of plastic wrap directly on the surface before refrigerating.
Storage instructions:
Refrigerate the pudding in an airtight container for up to 3 days.
Reheating instructions:
Microwave the pudding in 30-second intervals, stirring in between, until heated through.
Presentation ideas:
Serve the pudding in clear glass dishes to showcase the layers.
Garnishes:
Top with whipped cream and a sprinkle of cinnamon.
Pairings:
Serve with fresh berries or a fruit salad.
Suggested side dishes:
Serve with shortbread cookies or vanilla wafers.
Troubleshooting advice:
- If the pudding is too thick, whisk in a little more milk until it reaches the desired consistency.
- If the pudding is too thin, whisk in a little more cornstarch until it thickens.
Food safety advice:
- Store the pudding in the refrigerator at all times.
- Do not leave the pudding at room temperature for more than 2 hours.
Food history:
Pudding has been a popular dessert since the 16th century, and vanilla pudding is one of the most classic flavors.
Flavor profiles:
Creamy, sweet, and vanilla-flavored.
Serving suggestions:
Serve chilled as a dessert or snack.
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