Creamy Vanilla Pudding
Ingredients
- 2 Egg yolks at room temperature
- 2 cups Whole milk at room temperature
- 1/2 cup Granulated sugar
- 1/2 cup Heavy cream
- 2 tbsp Cornstarch
- 2 tbsp Butter softened
- 1 tsp Vanilla extract
- 1/4 tsp Salt
Instructions
Egg mixture:
- In a mixing bowl, whisk together the egg yolks, vanilla extract, granulated sugar, salt, cornstarch and softened butter. Once everything is mixed together set aside.
Milk mixture:
- In a medium sauce pan over medium-low heat, heat the milk and heavy cream. Once bubbles start to form turn off the heat.
Tempering the egg mixture:
- Whisk in 1/4 cup of the milk mixture into the egg mixture. Whisk it in slowly.
- Once the egg yolks have been tempered, return the mixture to the pot with the milk.
Assembly:
- Place the sauce pan back on the heat and let it thicken for 5-10 minutes. Be sure to stir it regularly.
- Once the sauce has thicken remove from the heat and pour into a bowl. To ensure you have no lumps, I highly recommend straining the mixture into a bowl.
Refrigerate:
- Place a serum wrap over the mixture, making sure to stick it to the pudding to prevent the development of a skin.
- Refrigerate for 4 hours or overnight.
- Serve and enjoy!