Vanilla puddingTad Seaborn/The Globe and Mail
Homemade vanilla pudding is nothing like the store-bought stuff. It's lighter in texture, silkier and more delicate in flavour. The classic recipe involves eggs and a lot of stirring over gentle heat to ensure the eggs don't overcook. It's totally worth it, but start with this training wheels version – it takes minimal time and has very few ingredients. And it's wonderful served warm or cool..
Servings: Makes 4-6 portions.
Vanilla pudding
1/4 cup corn starch
1/3 cup sugar
1/8 teaspoon salt
2 cups whole milk
3/4 cup cream
2 tablespoons unsalted butter
1 teaspoon vanilla
Method
In a medium pot, combine 1/4 cup corn starch, 1/3 sugar, 1/8 teaspoon salt and whisk well.
Slowly whisk in 2 cups whole milk and 3/4 cups cream until combined and smooth. Whisk constantly and bring to a low boil (look for slow bubbles on the surface) over medium heat. As the mixture starts to bubble, it will thicken. Keep stirring for 1 minute and remove from heat.
Add 2 tablespoons unsalted butter and 1 teaspoon vanilla. Stir. Pour through a fine mesh strainer into serving dishes (or large bowl) and allow to cool slightly before putting into the fridge. (Lightly press plastic wrap over the top of each pudding to prevent a skin from forming as it chills and thickens.)
Sue Riedl