/ Recipe: Vanilla pudding

Recipe: Vanilla pudding

  • Whole milk - 2 2/3 Cups
  • Sugar - 1/2 cup
  • Cornstarch - 1/4 cup
  • Salt - 1/4 teaspoons
  • Vanilla pod - 1/2 Pieces (or 2 teaspoons of vanilla extract)
  • Big egg - 1 piece

1. Bring 2 cups of milk to a boil in a medium-sized saucepan. Mix sugar, starch and salt and in a bowl. If you use a vanilla pod, remove the seeds and add to a bowl. 2. Gradually add the remaining 2/3 cups of whole milk. Do this in small portions so that the mass does not form lumps. Beat with whisk. Add the egg and whip. 3. Once the milk boils, remove the pan from the fire and add the corn mixture very slowly. Return the pan back to the fire and cook, stirring constantly with a silicone scapula or a wooden spoon. As soon as the mixture boils, cook for another 1 minute, and then turn off the fire. 4. Stir the mousse with vanilla extract, if you use it, and divide the pudding between 6 serving bowls. Put in the refrigerator to freeze for about 2 hours. 5. If you do not like the film on the surface of the frozen pudding, cover it with a piece of polyethylene before placing it in the refrigerator.

Servings: 6

Pay attention to: