Wednesday, May 22, 2013

Home-made Vanilla Pudding: Perfect for Eclairs

Today is National Vanilla Pudding Day, and I just had to post this Retro Ad for Jell-O Pudding Eclairs. The recipe on the Ad uses Jell-O Vanilla Pudding & Pie Filling, but scroll down for a recipe for easy and delicious Home-made Vanilla Pudding that you can use in Eclairs or chocolate cups.

1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups whole milk
3 large egg yolks, lightly beaten
3 tablespoons sweet butter, cut into small pieces
2 teaspoons Madagascar vanilla extract
Combine sugar, cornstarch, and salt in  medium saucepan and whisk together. While continuing to whisk, slowly add in 1/4 cup of milk until smooth. Whisk in egg yolks and rest of milk.
Place saucepan over medium heat and cook, whisking often, until pudding begins to thicken and just starts to bubble, about 6 minutes. Reduce heat to medium low and switch to rubber spatula. Stir constantly, scraping  bottom and sides of pan, until pudding makes ribbons when drizzled over surface, about 5 minutes. 
Remove from heat and stir in butter and vanilla until butter is melted and completely incorporated.
Transfer pudding to container or individual cups (depends what you plan to do with the pudding). Carefully press piece of plastic wrap on top of pudding to prevent skin from forming.
Chill in refrigerator until set, about 2 hours.

Use in recipe above ... replace packaged vanilla pudding!

1 comment:

Libby Dodd said...

Alas, I have a pudding jinx. They don't "pud". They stay semi-liquid. I can cook almost anything else, but not pudding.