My middle guy doesn’t always jump to be in the kitchen like he used to when he was little but love it when he gets a wild hair and wants to whip up a big batch of his specialty – Homemade Vanilla Pudding.
Last night was one of those nights so I snapped a candid shot of him with my phone…Oh how in an instant I was transported back in time. What a cutie he was way back then…and of course, still is! Thank goodness he doesn’t pay too much attention to my posts anymore so I think I’m in the clear for him being embarrassed. At least I didn’t post the one of him pushing a toy lawn mower through the kitchen butt-naked that still remains a family favorite that will be held for its own grand re-entry at a later date in time. = )
When he used to tackle this recipe, it didn’t always go so smooth. A few times (well, several times), we ended up with curdled egg chunks with our pudding. Yum!! Everyone would still eat it but not withstanding drama and a bunch of fire crack remarks from his sister and brother.
Needless-to-say that didn’t stop him and over time, he has completely mastered the art of tempering eggs. I think he is really starting to understand that with anything in life –
Practice is what it takes to get better and just because you start out not doing well at something, isn’t a reason to stop in your tracks and give up. Keep on persevering!
Hope you enjoy this guy’s favorite recipe.
Homemade Vanilla Pudding
This recipe is tailored specifically for a family of 5 so we each get the exact amount, enough to fill an 8 oz. mug to the brim. You can only imagine what happened the first few times when there wasn’t “enough” for everyone! Another side note is that true homemade vanilla pudding will never have a “bright yellow” appearance like its box counterpart. The real deal will be light in color. You will never go back to box after you taste how delicious this is and how simple it is to make.
- 4 cups Whole Milk (another cup of milk is needed later on so make sure you have enough on hand)
- 3/4 tsp. Kosher Salt or just 2 pinches of salt will do as this guy will tell you as his confidence soars.
- 1 cup Sugar
- 6 Tbsp. Cornstarch
- 1 cup Whole Milk
- 4 Egg Yolks
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Butter
Add 4 cups of milk and salt to a medium saucepan. Turn heat to medium-high, sprinkle sugar over the milk and let the milk heat up. Do not stir the sugar into the milk.
In a separate small bowl, whisk together cornstarch with remaining 1 cup of milk. Mixture will be thick. Add in egg yolks and continue mixing until completely smooth.
Let milk come to a full boil. Be sure and pay attention as it will quickly boil over. (Ask us how we know this!). Remove from heat. Using one hand, begin to slowly pour cornstarch mixture into hot milk while whisking quickly with the other hand. Whisking quickly/pouring egg mixture slowly into hot liquid is crucial so the eggs don’t curdle. (Again, ask us how we know!). This process is called tempering to bring both the eggs and milk to a similar temperature. If you just dump in the mixture, the eggs will start to cook. If you see small lumps everywhere, you will know what you are dealing with. It is still edible just slighting off putting to have scrambled egg pudding!
Assuming no curdling, return saucepan to stove on medium high heat, continue to whisk until pudding thickens and comes to a slight boil. Add in vanilla and butter and stir until butter is completely melted. Remove from heat and serve warm in mugs. You can even add a dollop of whipped cream to the top. So yummy! One of those desserts that you can whip up in no time and completely hits the spot when you are looking for a little something sweet! You can even get adventurous and add sliced bananas to make banana pudding.
Hope you enjoy!
P.S. As always, you can find more at Sharing Our Life, Love and Food