very best vanilla pudding
nothing says comfort like a bowl or two of the very best vanilla pudding
I grew up eating, and loving, jello pudding.
Not the cook on the stove kind, I never was a fan of that funky “skin”, but the even easier instant mix and eat variety. Sometimes, we’d even get the pudding cups for our lunches. no mixing needed.
Pudding is pure comfort on a spoon, and for years I had never even given homemade pudding a second thought. But one night after dinner the kids begged for chocolate pudding. I was certainly not going to the store, so I grabbed my trusty fanny farmer cook book and in minutes realized just how easy homemade pudding is. no fancy ingredients and 15 minutes is all you need.
That first pudding was a blancmange or cornstarch pudding, and while delicious, I LOVE a rich and eggy custard pudding. And this vanilla pudding is just that. It is thick and creamy, and pretty much everything that a homemade vanilla pudding should be.
This vanilla pudding is the very best; delicious on its own, but heavenly with a spoonful of fresh raspberry puree.
- 4 egg yolks
- 1/4 cup heavy cream
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 3 1/2 cups whole milk
- 2 Tbsp butter
- 2 tsp vanilla
- in a small bowl whisk egg yolks with the heavy cream
- in a saucepan, combine the sugar, cornstarch, and salt
- over medium heat, whisk in the milk
- bring to a simmer, stirring frequently, until the milk begins to thicken
- whisk 1/4 cup of hot milk into the eggs, and then add egg mixture to the saucepan of milk
- reduce heat to medium-low, and stir until the custard thickens enough to coat the back of a wooden spoon
- remove from heat, and stir in the butter and vanilla
- once the butter has melted, pour pudding into serving bowls/cups
- cover with plastic wrap,and chill at least 2 hours before serving
- serve plain or with raspberry sauce
pudding from friends –