Try this Vanilla pudding recipe, or contribute your own.
Suggest a better description1. In a medium saucepan whisk together sugar, cornstarch, salt, milk, and egg yolks. Cook over medium-low heat, whisking occasionally (every minute or two), until the mixture is bubbling all throughout (this took 7-8 minutes for mine).
Once bubbling, continue cooking for one to two additional minutes, whisking once or twice, but not too vigorously (this can break down the binding properties). At this point the pudding should be thickened but still pourable, it will thicken more as it cools.
2. Remove from heat and whisk in butter and vanilla extract.
OPTIONAL, to remove lumps: Place a fine mesh strainer over a large heatproof bowl. Pour the mixture through the strainer and into the bowl. Skip this step if you don't notice any lumps in your pudding.
3. Transfer the pudding into a large bowl or into individual serving bowls. Cool until it is lukewarm, then cover with plastic wrap. Refrigerate for several hours or until chilled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (900g) | ||
Recipe Makes: 1 | ||
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Calories: 2845 | ||
Calories from Fat: 2155 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 239.4g | 319 % | |
Saturated Fat 91.8g | 459 % | |
Monounsaturated Fat 101.7g | ||
Polyunsanturated Fat 35.2g | ||
Cholesterol 10129.9mg | 3117 % | |
Sodium 440.3mg | 15 % | |
Potassium 974.4mg | 26 % | |
Total Carbohydrate 41.9g | 12 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 41.8g | ||
Protein 130.8g | 187 % | |
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: 2845
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