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1. Place a fine-mesh sieve over a medium heatproof bown and set aside.
In a medium saucepan, combine sugar, cornstarch and salt.
In a medium bowl whisk together milk, cream, and egg yolks then add to saucepan.
2. Whisking constantly, cook over medium-high heat until mixture thickens and is bubbling 8-12 mnutes.
Reduce heat to medium-low and cook whisking 1 minute.
3. Remove pan from heat and pour mixture through sieve into bowl.
Stir in butter and vanilla until combined.
4. Press plastic wrap directly against the surface of the pudding to prevent skin from forming.
Refrigerate approximately 3 hours and whisk before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (246g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 539 (81%)|
|Amt Per Serving||% DV|
|Total Fat 59.9g||80 %|
|Saturated Fat 32.9g||165 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 958.4mg||295 %|
|Sodium 6851.1mg||236 %|
|Potassium 247.6mg||7 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 17.1g|
|Protein 14.7g||21 %|
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: 662
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