In an effort to use up milk, I began searching for a good vanilla pudding recipe (in the American sense of that word). This one was nice, if a little sweet. And it was pretty runny - nice served over fruit or with cake but not gelatinous enough to be served on its own.
3 cups milk
1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Scald 2 2/3 cups of the milk. In a small bowl, mix cornstarch, sugar and salt; stir in remaining 1/3 cup milk. Add the milk/cornstarch mixture to scalded milk and cook over low heat, stirring constantly, until thickened and smooth. Continue cooking vanilla pudding for about 5 minutes to thoroughly cook cornstarch. Serve warm or cool. It will thicken more as it cools.
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