You can even add your pudding to other desserts – layer or mix it into a cake, add it to a trifle like my angel berry trifle, or make a parfait – the choice is yours! However you choose to serve your pudding, guaranteed it’s going to be delicious. I love mine with fresh berries – strawberries and blueberries are my go to. You can really add whatever you’d like to your pudding! Just make sure to let it cool completely before serving. Chill and Serve – Pour the pudding into dessert dishes, cover with plastic wrap and refrigerate until chilled before serving.Stir in the butter and vanilla extract until the butter has melted and the pudding is smooth. Continue to boil and stir for another minute, then remove from heat. Add Wet Ingredients – In another bowl beat the egg and gradually stir a couple ladles of the hot milk mixture into the egg (this is called tempering), then pour this mixture back into the saucepan.Add to the hot milk, a little at a time, stirring continuously to dissolve. Combine Dry Ingredients – In a bowl, combine the cornstarch, sugar and salt.Make sure to stir occasionally so that it doesn’t burn on the bottom, and watch it so that it doesn’t boil over. Heat Milk – In a medium saucepan heat the milk until it starts to bubble, over medium heat.Vanilla – I used vanilla extract, you can also use vanilla paste if you wish.Butter – I used unsalted, you can use salted butter, but then don’t add anymore salt to the pudding.Sugar – Feel free to reduce the amount of sugar a bit if you choose, I’ve made it with half the sugar and it’s still sweet enough and delicious.Cornstarch – You can substitute with flour for a thickening agent – just make sure you are doubling the amount of flour in place of cornstarch.Milk – You can use any milk of your preference, but I wouldn’t recommend skim milk or low fat milk, 2% or 3% would work best. ![]() Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.
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