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Classic Vanilla Pudding
Created by: Howcan Team
Ingredients
- 2 cups whole milk
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks
- 2 teaspoons vanilla extract
Instructions
- In a medium saucepan, combine 2 cups of whole milk, 1/3 cup of granulated sugar, 3 tablespoons of cornstarch, and 1/4 teaspoon of salt.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 8-10 minutes.
- In a small bowl, whisk the 2 large egg yolks. Gradually whisk in about 1 cup of the hot milk mixture to temper the eggs.
- Pour the egg mixture back into the saucepan with the remaining milk mixture, and cook for an additional 2 minutes, stirring constantly.
- Remove the saucepan from the heat and stir in 2 teaspoons of vanilla extract.
- Pour the pudding into individual serving dishes and cover with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate for at least 2 hours before serving. Enjoy chilled.
Pudding has a rich history dating back to ancient times, with variations found in cultures worldwide. The modern concept of pudding originated in medieval Europe, where it was a savory dish of meat and vegetables. Over time, sweet versions emerged, with custard and rice puddings becoming popular in England. In the 17th century, renowned chefs like François Massialot and Marie-Antoine Carême elevated pudding to an art form, creating decadent recipes enjoyed by royalty. Today, the best pudding can be found in British gastropubs, where traditional recipes are honored. The key to a perfect pudding lies in achieving a creamy texture and balanced sweetness, making quality ingredients and precise cooking crucial. For a unique twist, consider steamed puddings or adding unexpected flavors like chocolate or fruit.
20 min
4 servings
250 calories
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