Friday, August 1, 2014

Vanilla Pudding

Perhaps there is nothing more gratifying and satisfying than the ending token of a full fledged meal. The sweet dessert is something that has the power to either make a lasting impression of the finished dishes or just ruin everything at the final point. I like a light dessert after a heavy meal and for that nothing beats the ever classic Vanilla Pudding.

Dish Reminder:
  • You can use any kind of milk in the pudding. The heavier the milk the richer the pudding will be, but then the more the fat content will also be.
  • You can refrigerate the pudding in a big bowl and serve in small cups or bowls, and you can refrigerate the pudding in small separate bowls as well.
  • I prefer to garnish my pudding with chopped nuts but you can top it up with whipped crème as well.

Vanilla Pudding
Serves 4

  • 2 large eggs
  • 1 egg yolk
  • 1/4 + 1/2 cup of granulated sugar
  • 1/3 cup corn-starch
  • 1 + 3 cups of milk ( whole / full fat / semi skimmed / skimmed - I used skimmed milk)
  • 2 tsp vanilla essence
  • 1 tbsp. unsalted butter
  • a pinch of sugar
  • 3-4 pistachios
  • 2 walnuts

  • In a large bowl beat the eggs with the egg yolk.
  • Add the 1/4 cup of granulated sugar and 1 cup milk to it.
  • Mix with a hand beater / whisker until the sugar is completely dissolved.
  • Now add the corn starch and mix evenly not creating any lumps.
  • In a saucepan take the rest of the milk and sugar and put on a medium high flame.
  • Simmer until it foams up and comes to a boil.
  • As soon as it is to boil switch off the flame.
  • Now slowly add this hot milk and sugar mixture to the egg and milk mixture. You should constantly whisk the egg mixture while adding the hot milk to prevent any kind of scrambling of the eggs. Use your 2 hands. With one pour the milk slowly...very slowly and with one continue whisking the eggs.
  • When this process is finished transfer the whole mixture to the saucepan again and put it on a double boiler i.e. put the saucepan over a boiling pot of water.
  • Put the flame on low.
  • Stir the mixture continuously until it thickens to a thick consistency. Many likes their pudding very thick and many likes it a little runny. Its your choice. Stop when you see your desired consistency. You should not stop stirring in this whole process because otherwise you may end up with a burnt bottom or cooked up eggs.
  • When the consistency is right put off the flame and add the butter and vanilla essence.
  • Now pour the pudding into another pot.
  • Let it come to room temperature and then chill inside the refrigerator.
  • When the pudding cools down it develops a heavy skin over it. If you don't like that part cover it with a plastic wrapper and then let it cool.
  • I personally don't like plain pudding so I layer my pudding with chopped pistachios and walnuts. Its completely your choice.

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