Eats/Reads

Here's another vanilla pudding recipe I tried, as part of my ongoing effort to use up milk. It had more steps than ' vanilla pudding I ' and the texture wasn't as good: it was a lot runnier, it was only slightly thicker than milk. I think I didn't cook it long enough at the end - with pudding I, cooking an extra five minutes is what thickened it up. I may try this again, and cook it longer, and see how it turns out. 3 1/2 cups milk 1/3 cup plus 3 tablespoons granulated white sugar 1/4 cup cornstarch 1/8 teaspoon salt 2 large eggs 1 large egg yolk 2 teaspoons pure vanilla bean paste or pure vanilla extract 1 tablespoon unsalted butter In a large stainless steel (or heatproof) bowl whisk together 1/3 cup sugar, cornstarch, salt, eggs, and egg yolk. Whisk in 1/2 cup of the milk. Set aside while you heat the rest of the milk and sugar. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked. First, rinse a medium-sized...

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.