Combine sugar, salt, and cornstarch in a saucepan.
Whisk in cream, milk, and egg yolks, Cook over medium high heat, stirring constantly for 3-5 minutes or until thickened.
Remove from heat. Stir in vanilla and butter. Whisk until butter is melted.
Strain through a fine mesh sieve to remove any lumps.*
Cover with plastic wrap for storage. To prevent a skin or film from forming be sure to place plastic wrap up against the pudding, not just over the top of the bowl.
Serve warm or cold.
*This way all the chunks of cooked eggs, that give it the bad texture, get strained out. The eggs are in the strainer and the smooth yummy pudding is in the bowl. Doing this gives you perfect pudding every time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (260g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 211 (66%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 330.8mg||102 %|
|Sodium 151.3mg||5 %|
|Potassium 353.9mg||9 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.9g|
|Protein 12g||17 %|
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: 321
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!