#Best vanilla pudding recipe skin#

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#Best vanilla pudding recipe skin#

Quickly press a small piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Immediately pour the pudding into a medium mixing bowl or 4-cup glass measuring cup.Īlternatively, you can pour pudding directly into six ½-cup serving dishes. Remove from the heat and stir in the butter and vanilla until the butter is melted. Lower the heat to medium-low and continue stirring the pudding until it thickens to the point that it coats the back of the spatula, from 2-4 minutes (pudding will be thickening). This tempers the egg and helps to prevent curdling. Now add the egg yolk mixture back to the saucepan.

Ladle ½ cup of the hot pudding into the egg yolks and whisk rapidly. Over medium heat, stirring constantly, bring to a bare simmer. Scrape the bottom and sides of the saucepan with a spatula. In a 3-quart saucepan, whisk together sugar, cornstarch, and salt, and then slowly whisk in the cold milk and cream a little at a time to ensure no lumps form. In a small bowl, whisk egg yolks with ¼ cup of milk until well combined. Lightly sweetened whipped cream, optional With the addition of ½ teaspoon vanilla and ½ teaspoon salt, you will have a perfect vanilla pudding.Īlways use the best ingredients you can buyģ large farm fresh egg yolks (I used eggs from A&M Farms) This pudding is soft-set so if you want the pudding to hold it’s shape on a plate or in a pie crust, double the cornstarch.Įxample: for every cup of milk, use 1 tbls cornstarch, 3 tbls sugar, 1 egg yolk, and 1 tbls butter. It's everything you want in a pudding light, creamy, smooth and delicious. This is, without a doubt, the best vanilla pudding I have ever eaten.