Ever looked at the ingredients on the back of pudding purchased from the store and wondered what you could possibly eating that is good for you if it doesn't need to be refridgerated? I did. Thankfully, my sister came across this recipe (I think she was baking a pudding pie -- like banana cream -- from scratch) and shared.
Vanilla Recipe: Chocolate Recipe:
3 cups Milk 3 cups Milk
3 egg yolks 3 egg yolk
3/4 c. granulated sugar 3/4 c. granulated sugar
5 TBSP cornstarch 5 TBSP cornstarch
1 tsp vanilla 1/4 c. bittersweet chocolate chips or
2oz. of a good quality chocolate bar
Add all ingredients to a medium sized sauce pan. (Be sure to separate the egg whites into another dish! These can be refridgerated to use later -- for a meringue or an omelet made out of egg whites like the movie "Runaway Bride".) Stir with a whisk until combined. Cook on medium heat, stirring constantly. This takes about 10 minutes, but doesn't have to be stirred briskly. Stir in a gentle motion to keep the ingredients from heating unevenly on the bottom of the pan. The mixture will become thick, like...pudding! Remove from heat. Add chosen flavoring.
NOTE: Flavor can be altered to banana, lemon or any other extract you can think of using the same measurements, but DON'T add these until after it is already a pudding.
TIP: If you plan to use this pudding cold, you will need to transfer it to a container and put a lid on it while it is cooling. The steam will prevent a "skin" from forming. If you leave this in the open to cool, it does develop a layer of "skin" on the top, though the bottom is still delicious.
Vanilla Recipe: Chocolate Recipe:
3 cups Milk 3 cups Milk
3 egg yolks 3 egg yolk
3/4 c. granulated sugar 3/4 c. granulated sugar
5 TBSP cornstarch 5 TBSP cornstarch
1 tsp vanilla 1/4 c. bittersweet chocolate chips or
2oz. of a good quality chocolate bar
Add all ingredients to a medium sized sauce pan. (Be sure to separate the egg whites into another dish! These can be refridgerated to use later -- for a meringue or an omelet made out of egg whites like the movie "Runaway Bride".) Stir with a whisk until combined. Cook on medium heat, stirring constantly. This takes about 10 minutes, but doesn't have to be stirred briskly. Stir in a gentle motion to keep the ingredients from heating unevenly on the bottom of the pan. The mixture will become thick, like...pudding! Remove from heat. Add chosen flavoring.
NOTE: Flavor can be altered to banana, lemon or any other extract you can think of using the same measurements, but DON'T add these until after it is already a pudding.
TIP: If you plan to use this pudding cold, you will need to transfer it to a container and put a lid on it while it is cooling. The steam will prevent a "skin" from forming. If you leave this in the open to cool, it does develop a layer of "skin" on the top, though the bottom is still delicious.
