Vanilla Pudding

When I think of vanilla pudding I think of those classic snack pack pudding cups I used to eat as a kid. This Vanilla Pudding lives up to those with its cold, creamy texture and its delicious vanilla taste.

This Vanilla Pudding is so easy to make and is made on the stove so you don't even have to turn on your oven to make it. Once it comes togther on the stove, you divide it into little dishes, cover each with plastic wrap, and let it chill for at least 2 hours.

Homemade whipped cream is dolloped on top and works perfectly with it's vanilla flavor.

A FEW NOTES BEFORE WE GET STARTED

Room Temperature Ingredients

• Eggs: You'll want to make sure that the egg yolks are at room temperature to ensure that they are properly incorporated into your pudding. If you forget to leave them out before you start, place them in a bowl of warm water for about 15 minutes until they become room temperature.

Measuring Your Ingredients

• I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
• However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Whisk the sugar, cornstarch, and salt together in a saucepan. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.

Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.

Once the pudding on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.

Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.

Remove the pudding from the heat and whisk in the vanilla. Transfer pudding to heat safe dishes and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.

Once your pudding is chilled, combine the heavy cream and sugar in a medium sized bowl.

Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed. Once pudding is chilled, top each with a dollop of whipped cream. Enjoy!

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