Vanilla pudding
Description
This recipe yields 6 servings of pudding. When serving, you can add a tablespoon of butter on top or a teaspoon of rum, which pairs wonderfully with vanilla. You can also garnish the pudding with whipped cream or fruit jam, or both.
Instructions
- 1
Step 1
1. Bring 2 cups of milk to a boil in a medium-sized saucepan. In a bowl, mix together sugar, starch, and salt. If you are using a vanilla bean, scrape out the seeds and add them to the bowl.
- 2
Step 2
2. Gradually add the remaining 2/3 cup of whole milk. Do this in small portions to prevent lumps from forming in the mixture. Whisk with a whisk. Add the egg and whisk again.
- 3
Step 3
3. As soon as the milk comes to a boil, remove the pot from the heat and very slowly add the corn mixture. Return the pot to the heat and cook, constantly stirring with a silicone spatula or wooden spoon. Once the mixture comes to a boil, cook for another 1 minute, then turn off the heat.
- 4
Step 4
4. Mix the mousse with vanilla extract, if using, and divide the pudding among 6 serving cups. Refrigerate for about 2 hours to set.
- 5
Step 5
5. If you don't like the film that forms on the surface of the set pudding, cover it with a piece of plastic wrap before placing it in the refrigerator.