I know that vanilla pudding really doesn’t seem like much. I mean, really…it’s not even chocolate. But there is something so irresistible about going back to find recipes for those classic childhood desserts, those things we usually find in boxes these days. And then, of course, we discover that the boxed version holds no competition to something that can be made at home in such a very good way.
Really, after this was cooked and chilled, I pulled the bowl out of the refrigerator and savored several spoonfuls as if it were chocolate mousse. It has completely changed my pudding world by being rich and custardy and so full of sweet vanilla (and I just used extract…I can just imagine it with a real vanilla bean). Having usually only had vanilla pudding out of the box (or really, usually passing up the vanilla in favor of the chocolate), I had absolutely no idea that it could be this good.
And just wait until I show you what else I plan on doing with it.
from The All-New Southern Living Cookbook
Prep Time: 10 minutes
Cook Time: 20 minutes
Wait Time: 2 hours
1/2 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups milk
2 tablespoons butter
2 teaspoons vanilla extract
1. In a medium-sized saucepan combine sugar, cornstarch, salt, egg yolks, and milk. Place on stove over medium heat. Bring to a boil, whisking constantly (this should take about 20 minutes). Once it is boiling, continue to let it boil, whisking, for 1 minute, or until the pudding is thick.
2. Remove from the heat and stir in the butter and vanilla. Let cool slightly, stirring occasionally to make sure a skin does not form on the top of the pudding. Once the pudding has cooled slightly (about 5 minutes), place plastic wrap directly on the surface of the pudding to prevent a skin from forming over the top of it.
3. Place in the refrigerator and chill until cooled, about 2 hours. Serve chilled.