Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.
Top with whipped cream. Make sure cream is cold before beating and add a little confectioners' sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (263g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 630 (78%)|
|Amt Per Serving||% DV|
|Total Fat 70g||93 %|
|Saturated Fat 29.3g||146 %|
|Monounsaturated Fat 28.2g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 2565.4mg||789 %|
|Sodium 193.4mg||7 %|
|Potassium 283.6mg||7 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.7g|
|Protein 33.5g||48 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 812
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!