Vanilla Pudding: Difference between revisions
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Created page with '{{RecipeSummary |PrepTime= |CookTime= |Yield= |Source=''Joy of Cooking'' (pg. 1018) |Rating=Very good }} === Ingredients === * 1/3 c sugar * 2 1/2 T cornstarch * 1/8 t salt * 2 c…' |
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|PrepTime= | |PrepTime=5 min | ||
|CookTime= | |CookTime=10-15 min | ||
|Yield= | |Yield=4 servings | ||
|Source=''Joy of Cooking'' (pg. 1018) | |Source=''Joy of Cooking'' (pg. 1018) | ||
|Rating=Very good | |Rating=Very good | ||
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[[Category:Desserts]] | [[Category:Desserts]] | ||
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Latest revision as of 00:48, 28 March 2011
| Summary | |
|---|---|
| Prep time | 5 min |
| Cook time | 10-15 min |
| Source | Joy of Cooking (pg. 1018) |
| Yield / serves | 4 servings |
| Rating | Very good |
Ingredients
- 1/3 c sugar
- 2 1/2 T cornstarch
- 1/8 t salt
- 2 c whole milk or half-and-half
- 2 t vanilla
Preparation
Mix the first three ingredients together in a heavy saucepan. Gradually stir in 1/3 c of the milk, making a smooth, runny paste. Whisk in the remaining milk. Stirring constantly, heat over medium heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute. Remove from the heat, then stir in the vanilla.
Pour the pudding into a bowl or cups, then press plastic wrap directly onto the surface to prevent a skin (if desired; I like the pudding skin). Refrigerate for at least 2 hours or up to 2 days.
