Martha Stewart Vanilla Pudding Recipe
Do you love creamy desserts? This Martha Stewart Vanilla Pudding Recipe is perfect for you. It is simple and sweet.
Equipment
- Medium saucepan
- Whisk
- Measuring Cups
- Measuring Spoons
- Fine Mesh Strainer
- Mixing bowl
- Plastic Wrap
- Small Ramekins
Ingredients
- Whole Milk 2 cups
- Granulated Sugar 1/2 cup
- Cornstarch 3 tablespoons
- Salt 1/4 teaspoon
- Large Egg Yolks 3
- Unsalted Butter 1 tablespoon
- Pure Vanilla Extract 1 teaspoon
Instructions
- Mix Dry Ingredients Put sugar, cornstarch, and salt in the saucepan. Whisk them together until they are well combined.
- Add Milk and Eggs Slowly pour in the milk and egg yolks. Whisk constantly so the eggs do not scramble.
- Cook the Mixture Place the pan over medium heat. Stir it all the time with your whisk.
- Thicken the Pudding Bring the mixture to a very gentle boil. Let it bubble for about one minute.
- Add Butter and Vanilla Remove the pan from the hot stove. Stir in the butter and the vanilla extract.
- Strain the Pudding Push the pudding through a fine mesh strainer. This removes any tiny cooked egg bits.
- Cool the Dessert Pour the pudding into a bowl or cups. Press plastic wrap directly onto the hot surface.
- Chill and Serve Place the pudding in the fridge for three hours. Serve it cold when it is firm.
Notes
➔ Use whole milk for the best and richest taste.
➔ Whisk the mixture constantly to prevent any burnt spots.
➔ Temper the eggs by adding hot milk very slowly.
➔ Always strain the pudding for a professional, silky texture.
➔ Do not skip the butter for a shiny look.
➔ Use high-quality vanilla extract for the most intense flavor.
➔ Keep the heat medium-low to avoid scorching the bottom.
➔ Chill the pudding fully so it sets up properly.