Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Vanilla Pudding
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- Level: Easy
- Total: 4 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 247
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 0 g
- Sugar
- 32 g
- Protein
- 6 g
- Cholesterol
- 131 mg
- Sodium
- 183 mg
Toss the boxed variety and serve smooth homemade pudding for dessert.
- Level: Easy
- Total: 4 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 247
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 0 g
- Sugar
- 32 g
- Protein
- 6 g
- Cholesterol
- 131 mg
- Sodium
- 183 mg
Ingredients
Directions
Special equipment:
6 to 8 small ramekins or dessert cups- Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Meanwhile, whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl until combined. Whisk in the egg yolks and remaining 1/2 cup milk until smooth.
- Pour about 1 cup of the hot milk into the egg mixture and whisk until smooth, and then gradually whisk the egg-milk mixture back into the saucepan. Continue to cook, whisking constantly, until the mixture comes to a boil and thickens to a pudding-like consistency, about 3 minutes. Remove from the heat and stir in the vanilla extract.
- Divide the pudding among 6 to 8 small ramekins or dessert cups. Place a piece of plastic wrap directly on top of each pudding and refrigerate until completely cooled and set, about 4 hours. Serve with a dollop of whipped cream.
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