Four servings. Use ⅓ cup sugar, 1½ tbsp cornstarch, ⅛ tsp salt, 2 cups milk, 2 egg yolks, 1 tbsp butter, and 1 tsp vanilla. Whisk dry ingredients with milk; heat until boiling, stirring. Temper beaten yolks with hot pudding, return to pan and cook until thick; finish with butter and vanilla. Chill if desired.
6By 67Dude
Servings
4
0.33 cup Granulated sugar
1.5 tbsp Cornstarch
0.125 tsp Salt
2 cup Whole milk
2 pieces Egg yolks
1 tbsp Unsalted butter
1 tsp Pure vanilla extract
Calories
242 kcal
Protein
7g
Carbs
26g
Fat
12g
Sugar
23g
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Cook the Pudding
1. In a medium saucepan, whisk together the sugar, cornstarch and salt, then slowly whisk in the milk until completely smooth with no lumps.
0.3 cup Granulated sugar,
1.5 tbsp Cornstarch,
0.1 tsp Salt,
2 cup Whole milk
2. Set the pan over medium heat and cook, stirring constantly with the whisk and scraping the corners, until the mixture comes to a full boil and begins to thicken, about 6 to 8 minutes. Boil for 1 minute, then remove from the heat.
Temper the Yolks
3. Lightly beat the egg yolks in a small bowl. Slowly whisk in about half a cup of the hot pudding, a little at a time, to warm the yolks gently without scrambling them.
2 pieces Egg yolks
4. Pour the tempered yolks back into the saucepan, whisking constantly. Return to medium-low heat and cook, stirring, until the pudding is thick and glossy and coats the back of a spoon, about 2 minutes. Do not let it boil again.
Finish and Chill
5. Remove the pan from the heat and stir in the butter and vanilla until the butter melts and the pudding is silky.
1 tbsp Unsalted butter,
1 tsp Pure vanilla extract
6. Divide among four small bowls or ramekins. Serve warm, or press plastic wrap directly onto the surface to prevent a skin and chill for at least 2 hours until set and cold.
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