If you’ve never made homemade pudding, this recipe from my friend Martha will help you change your mind about whether or not it’s worth it to think outside of the Jello box.
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups milk
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
Place a fine-mesh sieve over a medium bowl; set aside.
In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. If making chocolate pudding, add 1/3 cup high quality cocoa powder.
Very gradually (a few tablespoons at a time) whisk in milk…
…taking care to dissolve cornstarch.
Whisk in egg yolks.
I don’t mean to brag, but my homegrown chicken eggs made for a lovely yellow pudding.
Whisking constantly, cook over medium heat until the first large bubble forms and sputters.
Reduce heat to low; still whisking, cook 1 minute. I know, right?
Remove from heat; immediately pour through sieve into bowl. We’re almost done. Much easier than you thought, huh?
Stir butter and vanilla into hot pudding. I use vanilla paste which I like better, that and it leaves pretty little vanilla bean specks in the pudding. Oh so pretty.
Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth; divide among four serving dishes.
Isn’t she loverly? If only you could have smelled this vanilla blessedness when I made this pudding you probably would have kicked down my door to get some and I would have said “Hey, just knock. You’re always welcome.” Yeah, or something like that.