Vanilla Cornstarch Pudding Recipe Recipe Cards

CORNSTARCH PUDDING

Steps:

• Mix cornstarch, sugar, and salt
• Combine the cornstarch mixture with the cold milk
• Cook in double boiler stirring until thick
• Cover and cook 15 - 20 minutes
• Add vanilla
• Pour into large dish or in divided dishes

CLASSIC VANILLA PUDDING (EGGLESS)

Steps:

• In a medium pot, whisk together the sugar, cornstarch, and salt.
• Whisk in the milk a little at a time, until the dry ingredients are completely incorporated and the mixture is smooth.
• Set pot over medium-high heat.
• Bring to a boil, whisking frequently.
• Reduce heat and simmer, whisking, for 90 seconds.
• Remove from heat and whisk in butter and vanilla.
• Transfer to one large serving bowl or four smaller containers. Cover (with plastic wrap touching the surface if you're picky about a skin forming) and chill for at least two hours.
• When ready to serve, top with whipped cream and chocolate shavings if you like.

MEXICAN VANILLA PUDDING

Steps:

• 1. Note: I used a teflon sauce pan to prepare this recipe. In a heavy medium nonreactive saucepan, mix the sugar with the arrowroot and salt. Whisk together the milk and eggs then stir into the sugar mixture until incorporated.
• 2. Heat until hot but *not* boiling over medium-low heat, whisking constantly, and cook until thickened, about 6 to 8 minutes. Reduce heat if necessary.
• 3. Remove from the heat and stir in the vanilla paste/extract (and the tequila or rum, if using.) Transfer to a bowl.
• 4. Cover with plastic wrap, pressing it directly on the surface of the pudding to prevent a skin from forming on top. Refrigerate until cold, at least 2 hours. Note: this pudding will have a creamy soft consistency and won't set up as firmly as its commercial counterpart (boxed instant pudding).
• 5. Spoon into small dessert bowls and serve cold. Garnish with the sliced almonds and freshly grated nutmeg.