Holiday Recipe Countdown: Rich Vanilla Pudding
8:28 PMWell, today marked the day of Rugby season in the Cooper household. We (my father-in-law and I), spent the whole day at the rugby field for a little pre-season warm-up with my husband. It was good to see him back on the field, as well as still in one piece two games later. He walked away with just one nasty hit. Did you know heads bounced? I think my heart stopped for a moment, but here we are hours later, and no sign of concussion. Whew. We will spend many Saturdays the next few months at the field. It's time for me to bring on the layers! I have spent most of the evening since then, thawing out and tending to this nasty cold of mine, while the boys enjoy a movie out. Being sick while pregnant is really the pits.
Anyhow, whether you are cooped up (no pun intended) inside or out and about getting holiday shopping done, take a quick break for this one. One round of making this and you'll never go back to instant pudding mix again (or at least you will never want to). Your house will be smelling like holiday in no time! It's simple, it's easy, it's delicious.
Rich French Vanilla Pudding: Serves 4
Ingredients:
3 egg yolks
2 cups whole milk
1/3 cup superfine sugar
2 tbsp corn starch
1 ½ teaspoons vanilla
Method:
Whisk egg yolks with 1/4-cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white protein.
Whisk egg yolks with 1/4-cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white protein.
Mix this strained egg mixture into the remaining milk in a sauce pan.
Add the sugar, cornstarch and salt.
Cook, whisking constantly, over medium heat until it comes to a simmer.
Whisk in the butter, vanilla and food colour just until the butter is completely incorporated.
Immediately pour into four dessert cups or one medium sized bowl if you are going the super casual/I am going to eat this whole bowl myself route.
Cover with plastic wrap so that it’s touching the surface of the pudding.
Cool in a refrigerator until well chilled. (I don't know about you, but luke warm pudding just isn't my thing).
Are you convinced yet?
No photos to go with this post, but I trust that you can picture what vanilla pudding looks like. If only you could smell it, you'd be in the kitchen in a jiffy! ;)
Tune back in tomorrow for a recipe on molasses skillet cakes! If that isn't "holiday" I don't know what is. Picture a giant chewy gingerbread cookie, in cake form.
Until then,
Mal
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