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Vanilla Pudding
Created by: Howcan Team
Ingredients
- 2 cups of whole milk
- 1/2 cup of granulated sugar
- 3 tablespoons of cornstarch
- 1/4 teaspoon of salt
- 2 egg yolks
- 2 teaspoons of vanilla extract
Instructions
- In a medium saucepan, combine 2 cups of whole milk, 1/2 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 egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the eggs.
- Pour the egg mixture back into the saucepan with the remaining milk mixture, stirring constantly.
- Cook for an additional 2 minutes, stirring constantly, until the pudding is thickened.
- Remove from heat and stir in 2 teaspoons of vanilla extract.
- Pour the pudding into 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.
Vanilla pudding has a rich history dating back to the 19th century, when it was a popular dessert in Europe. The creamy, smooth texture and sweet vanilla flavor made it a hit among the upper class. In the United States, it gained popularity during the 1920s and 1930s, becoming a staple in American households. Renowned chefs like Julia Child and Martha Stewart have contributed to its popularity, with their own unique recipes and variations. Today, the best version of this classic dessert can be found in traditional American diners and bakeries, where it's made with high-quality vanilla beans and fresh dairy. The key to a perfect vanilla pudding lies in using real vanilla extract and cooking it to the right consistency. While the classic stovetop method is popular, some chefs also swear by the slow cooker or instant pot for a hassle-free approach. Whether enjoyed on its own or as a filling for pies and cakes, vanilla pudding continues to be a beloved treat for all ages.
20 min
4 servings
250 calories
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