The flavor and texture of this pudding is deeper and richer than that from a box, since it’s made from actual food. It’s not too much harder to produce, either.
½ c sugar
3 T cornstarch
pinch salt
3 eggs
2 ½ c whole milk
2 T softened butter
1 t vanilla
In a saucepan, combine sugar, cornstarch and salt. Beat together the eggs and milk. Combine mixtures over medium heat, stirring almost constantly until the mixture thickens; about 10 minutes. Stir in the butter and vanilla. Pour the pudding into serving dishes and serve warm, or place plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and chill in fridge. Garnish with a dash of nutmeg. Yields 6 half-cup servings.
To make butterscotch pudding, substitute brown sugar for the white. To make chocolate pudding, stir 2 oz. melted unsweetened chocolate into the thickened cornstarch mixture.
2 comments:
as i never have whole milk, do you think it would work with, say, 2 or 1%? i'm sure my husband hopes the answer to my question is "no."
Sorry c, it will still work with less-than-whole milk. The egg and starch is what thickens the pudding. We often use 1%. That being said, I think it tastes better made with whole milk. Fat is delicious.
While I was on a business trip last week, my wife used a can of evaporated milk and added 2% to bring to 2 cups. She said it was still good.
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