Vanilla Pudding after Supper

Set out granulated sugar, cornstarch 36g, and kosher salt before you start Vanilla Pudding after Supper. The batch is written for 6 Servings.

Count on 10 minutes of prep, 15 minutes of cooking, about 25 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ½ cup granulated sugar
• 3 ½ tablespoons cornstarch 36g
• ½ teaspoon kosher salt
• 2 large eggs
• 3 ¼ cups whole milk 845g
• ½ Vanilla bean split and scraped, optional
• 1 teaspoons vanilla extract
• 2 ½ tablespoons unsalted butter softened (35g)

How the cooking goes

1. In a medium saucepan whisk together the sugar, cornstarch, and salt.
2. Beat in eggs followed by vanilla bean (optional) and then slowly whisk in the milk. Cook over a moderate flame, whisking constantly, until bubbly and thickened. Be sure to allow the pudding to boil 1 minutes to eliminate the starchy taste of raw cornstarch.
3. Take it off the heat, stir in butter and vanilla extract using a silicone spatula.
4. Pour into a large bowl or a plastic wrap lined sheet pan. If there are no lumps, then you don’t need to strain. If you do have lumps, then press it through a fine mesh sieve into the bowl. Cover with plastic wrap directly on the surface and poke a few holes.
5. Alternately you can portion it directly into bowls, ramekins or miniature trifle dishes. Refrigerate until set. This will depend on how you portioned it. If you spread it flat on a sheet pan, it will cool in 30 minutes but a large bowl will take several hours.
6. Portion or pipe into dishes, spoon into bowls or put into a clean, airtight container and refrigerate. If the pudding is lumpy after cooling, this is normal, simply put it into a large bowl then whisk smooth.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Custards, open Caramel Pastry Cream after Supper and Frangipane after Supper.