• Vanilla Pudding/Custard

    MH900391436Is there anything in life better than homemade custard?  I really don’t think so.  I usually make a double batch of this after having a dozen yolks leftover from making an angel food cake.  This recipe can also be found on our post for Boston Cream Pie.  It makes an excellent cake filling!  Any leftovers can be frozen in molds for pudding pops Bill Cosby would be proud of.


    • 2 cups whole, 2 percent fat, or 1 percent fat milk
    • 1/2 vanilla bean, split lengthwise, seeds scraped out
    • 6 egg yolks
    • 2/3 cup granulated sugar (A note from Sarah:  when I make this for a cake, I use all the sugar.  When I make this to eat straight up with my little boys, I cut back on the sugar.  For a double batch, I use just one cup of sugar instead of 1 1/3.  It is plenty sweet!) 
    • 1/4 cup cornstarch
    • 1 tablespoon unsalted butter


    In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

    Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover withplastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

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