Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchens
Super creamy and easy, this classic pudding is great all on its own or can be dressed up with our suggested stir-ins.
Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla.
Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
Before serving, whisk the pudding vigorously until smooth and creamy.
Fresh Berries and Gingersnaps: Fold in 2 cups of fresh, mixed berries and top with about 12 finely crushed gingersnaps.
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Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product.
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