Tuesday, March 16, 2010

vanilla pudding

Vanilla Pudding

2 c. milk, scalded (heated to 185 deg. F)
2 eggs separated
1/2 c. sugar
2 T. corn starch
1-2 t. vanilla flavoring
pinch of salt
2 bananas, assorted berries, or nilla wafers if desired

1. Scald milk on medium high heat until it reaches 185 deg. F (85 deg. C) which is nearing a boil. Stir constantly to prevent skin from forming and sugars from burning.
2. Mix sugar, egg yolks, and cornstarch together. Beat to a smooth paste. Add paste to scalded milk mixing constantly over medium heat until thickened. (Be sure to mix it in throughly at first so you don't get egg-y bits!)
3. When thickened transfer to another dish (or dishes) and over with plastic wrap (press to surface to prevent formation of a skin, if preferred) and keep in fridge until cooled (two hours to overnight).
4. Serve with sliced bananas or nilla wafers or assorted berries. Enjoy!
Serves 4 (1/2 c. servings)

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