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    Vanilla Pudding Recipe

    Uploaded by

    Bronco Masoud
    This document provides a recipe for vanilla pudding. It calls for whisking sugar, cornstarch, salt, eggs and milk in a bowl, then heating the remaining milk and sugar in a saucepan. The hot milk is gradually added to the egg mixture while whisking constantly. The pudding is cooked in a saucepan until thickened, then vanilla, butter and optional garnishes are added. It is chilled for two hours before serving with whipped cream and nuts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Vanilla Pudding Recipe

    Uploaded by

    Bronco Masoud
    8 views1 page
    This document provides a recipe for vanilla pudding. It calls for whisking sugar, cornstarch, salt, eggs and milk in a bowl, then heating the remaining milk and sugar in a saucepan. The hot milk is gradually added to the egg mixture while whisking constantly. The pudding is cooked in a saucepan until thickened, then vanilla, butter and optional garnishes are added. It is chilled for two hours before serving with whipped cream and nuts.

    Original Description:

    pudding

    Original Title

    Vanilla Pudding Recipe - Joyofbaking.com

    Copyright

    © © All Rights Reserved

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    This document provides a recipe for vanilla pudding. It calls for whisking sugar, cornstarch, salt, eggs and milk in a bowl, then heating the remaining milk and sugar in a saucepan. The hot milk is gradually added to the egg mixture while whisking constantly. The pudding is cooked in a saucepan until thickened, then vanilla, butter and optional garnishes are added. It is chilled for two hours before serving with whipped cream and nuts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    8 views1 page

    Vanilla Pudding Recipe

    Uploaded by

    Bronco Masoud
    This document provides a recipe for vanilla pudding. It calls for whisking sugar, cornstarch, salt, eggs and milk in a bowl, then heating the remaining milk and sugar in a saucepan. The hot milk is gradually added to the egg mixture while whisking constantly. The pudding is cooked in a saucepan until thickened, then vanilla, butter and optional garnishes are added. It is chilled for two hours before serving with whipped cream and nuts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Vanilla Pudding Recipe  

    Vanilla Pudding: In a large heatproof bowl, whisk 1/3 cup


    (65 grams) of the granulated white sugar with the  
    cornstarch, salt, eggs, and egg yolk. Whisk in 1/2 cup (120
    ml/grams) of the milk. Set aside while you heat the rest of
    the milk and sugar.

    Have ready a fine medium-sized strainer and bowl as you


    might need to strain the pudding after it is cooked.

    Pour the remaining 3 cups (720 ml/grams) of milk, along


    with the remaining 1/4 cup (50 grams) of sugar, into a
    medium heavy bottomed saucepan and bring just to a boil,
    stirring occasionally. Remove from heat and gradually pour Vanilla Pudding Recipe:
    the hot milk into the egg mixture, whisking constantly, until
    the mixture is smooth. Transfer the pudding mixture to a 1/3 cup (65 grams) plus 1/4 cup (50 grams)
    heavy bottomed saucepan and place over medium heat and granulated white sugar
    bring just to a boil. Reduce the heat to medium low and
    cook, stirring constantly, until the mixture thickens to the 1/4 cup (30 grams) cornstarch
    consistency of mayonnaise (about 3-5 minutes). Remove
    from heat and whisk in the vanilla extract and butter. If
    1/8 teaspoon salt
    necessary, pour through the strainer to remove any lumps
    that may have formed during cooking.
    2 large eggs (100 grams), at room
    temperature
    Pour the pudding into six or eight serving dishes, cover with
    plastic wrap, and refrigerate until well chilled, about two
    1 large egg yolk (18 grams), at room
    hours. (If you like a skin (film) on the top of the puddings, let
    temperature
    cool to room temperature uncovered. Then cover and
    refrigerate until firm.)
    3 1/2 cups (840 ml/grams) whole (full fat)
    milk, divided
    Serve warm, cold, or at room temperature with a large dollop
    of softly whipped cream and chopped nuts.
    2 teaspoons (8 grams) pure vanilla bean
    paste or pure vanilla extract
    Note: To toast nuts: Preheat oven to 350 degrees F (180
    degrees C). Place the nuts on a baking sheet and bake for
    about 8 - 10 minutes, or until lightly browned and fragrant. 1 tablespoon (13 grams) unsalted butter
    Let cool then chop coarsely.
    Garnish: (optional)
    Makes 6 - 8 servings.
    Lightly sweetened whipped cream and
    chopped nuts (walnuts, pecans, or
    almonds)

    Scan for Demonstration Video

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