Thursday, February 2, 2012

Grandma's Vanilla Pudding

Vanilla pudding. So simple, yet so versatile. I felt an acute desire to talk to Grandma as I worked on this recipe. I actually made two batches because my first attempt was lumpy. You see, I was having to make up the cooking directions because this recipe came with ingredients only and Grandma's not here to ask how she made this. I still don't think I have it down pat. But, I'll clue you in to how I made this, and if you want to try your own way, go for it!

To dress up my dish of pudding, I sautéed chopped apples and pecans in butter with a few sprinkles of cinnamon and a drizzle of honey. But you could choose to drizzle a puree of frozen berries over top. Or a dollop of fruit jam. Or just eat it plain-jane vanilla. The possibilities are endless. Simple, yet versatile. Not too sweet, leaving room for tastes to shine through. So much about this recipe reminds me of Grandma.

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2 c. milk

3 Tbsp honey or 1/4 c. brown sugar

2 eggs, well beaten

3 Tbsp cornstarch or 6 T. flour

1 tsp vanilla

Garnish with fruit, coconut etc.

Heat milk in a saucepan over medium-low heat, whisking frequently to prevent scalding. Beat eggs and honey or brown sugar together. When milk is steaming, slowly whisk in egg mixture.

In a small bowl add cornstarch, dip a few spoonfuls of the hot milk/egg mixture into the bowl and using a fork or whisk, mix until smooth. While whisking, slowly pour in the cornstarch mixture and continue to whisk until pudding thickens.

Turn off heat and stir in the vanilla. Pour into several small bowls, or one larger bowl and press a piece of plastic wrap onto the surface. Refrigerate until cool.

To serve, top with desired fruits or nuts.

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