Double Vanilla "Ice Cream" Pudding
I'm aware that vanilla pudding is its own delight and should be treated as such, so I consulted several recipes and decided to use this recipe, with some tweaks. My recipe calls for two types of milk, so I thought, "Self, why not use two types of vanilla." The end result yielded a soft, creamy pudding that tastes like soft-serve vanilla bean ice cream; the good kind. I recommend using the best vanilla that you can get your hands on. Also, if you cannot access vanilla paste, but have vanilla beans on hand, use that. Simply steep the vanilla pods in the milks. Have vanilla sugar? Use that-I'm sure you get my drift.
Happy cooking and Go Ravens!
1 1/4 c evaporated milk
3/4 c whole milk
3 tblsp* cornstarch
1/2 c white sugar
1/4 tsp salt
1 tsp vanilla extract
1 tsp vanilla bean paste
1 tblsp unsalted butter
Warm the milks to a bubble over medium heat. Meanwhile combine salt, sugar, and cornstarch together. When the milk is ready, sift the dry ingredients into the hot milk. Stir constantly with a wooden spoon or rubber spatula until the mixture coats one side of the utensil, but do not boil. When ready, take off of the heat and whisk in butter and vanilla flavorings. Pour into serving containers and chill. Place plastic wrap directly on top of the pudding to prevent a skin forming.
*This makes a soft-serve texture. If you'd like a firmer pudding, you may want to increase the amount of cornstarch. Naturally, you should sift in the additional cornstarch; this helps to minimize the risk of lumps.
|Can you see the specks of vanilla beans?|