I'm not advocating for weeknight dessert after reading the latest in the NYT's from noted food and health doctor Robert Lustig regarding sugar consumption. BUT as a treat, this “Best-Ever Vanilla Pudding” from Better Homes and Gardens works just fine. Hands down it eclipses powdered pudding!
A couple of notes, the first step can take a bit, at least 15 minutes by my watch. But don't rush milk that's thickening, or adding eggs to hot liquid. You'd regret it.
Also the only true way to have completely lump free pudding would be to strain it. I didn't and it was fine, but a table topic nonetheless (ingrates :).
I may try the recipe again with 1/4 cup less of sugar. It's a little sweet and I suspect it would come together anyway.
And think about a dash of cinnamon – couldn't hurt and supposedly great for cardiovascular health. So that's something.
1 cup sugar
2 Tbsp. cornstarch
3 cups half-and-half or whole milk
4 egg yolks, lightly beaten
1 Tbsp. butter
2 tsp. vanilla or vanilla paste
1/4 teaspoon salt
In medium saucepan combine sugar and cornstarch. Add dairy and stir over medium heat until thickened and bubbly. Cook and stir 2 more minutes. Remove from heat. Gradually add 1 cup hot liquid to egg yolks while stirring, then whisk egg mixture into pot. Bring to gentle boil and reduce heat. Cook 2 more minutes. Take off heat, adding butter, vanilla and salt.
Pour into 6 bowls, let stand 45 minutes, serve or chill.
Whip cream and/or berries optional. Or think about mini chips in that bad boy!
Eat – B