Earlier today I found myself in a weird predicament – I had bowls of egg yolks and no idea what to do with them! I’ve had one or two left over before, and I tossed them in the trash. Not something I’m proud of, but without any idea of what to do with them I did what I could. But after making my Angel Food cake I was left with a dozen yolks – DOZEN! So instead of throwing them away I went on a quest to figure out what to make.
Since it’s Dessert Month, I decided to make some homemade pudding. It’s not from a box, or a mix, just from the ingredients that were in my kitchen at the time. It’s smooth and better than any premade kind I’ve ever had before!
Ingredients:
- 2/3 cup Sugar
- 1/4 cup Cornstarch
- 1/4 tsp Salt
- 1/3 cup Cocoa Powder
- 2 1/2 cups Milk
- 4 large egg yolks
- 2 Tbsp Butter
- 1 tsp Vanilla extract
Directions:
- In a medium sauce pan whisk together your sugar, corn starch, cocoa powder and salt.
- Slowly integrate your milk. Take the time to tip your pan to make sure you’re not missing any of your dry goods, and whisk it all together. Once your milk is integrated and all of your dry goods are mixed in whisk in your eggs.
- Turn your burner on medium high and whisk continuously until your pudding thickens and starts to bubbles.
- Reduce your heat to low and continue to whisk for one minute.
- Remove from the heat and pour through a fine metal sieve into a bowl making sure to remove any “chunks” that are not smooth.
- Cut your butter into slices and place in your hot pudding mixture. Add in your vanilla and stir until smooth.
- Place plastic wrap on top of your pudding making sure to press down on the top to prevent a film from forming.
- Place in the fridge and allow to chill at least 3 hours before serving.
- To serve, mix with a spoon and put in your favorite dish!
This recipe is part of the Food Challenge with six other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!
Ingredients
- 2/3 cup Sugar
- 1/4 cup Cornstarch
- 1/4 tsp Salt
- 1/3 cup Cocoa Powder
- 2 1/2 cups Milk
- 4 large egg yolks
- 2 Tbsp Butter
- 1 tsp Vanilla extract
Instructions
- In a medium sauce pan whisk together your sugar, corn starch, cocoa powder and salt.
- Slowly integrate your milk. Take the time to tip your pan to make sure you're not missing any of your dry goods, and whisk it all together. Once your milk is integrated and all of your dry goods are mixed in whisk in your eggs.
- Turn your burner on medium high and whisk continuously until your pudding thickens and starts to bubbles.
- Reduce your heat to low and continue to whisk for one minute.
- Remove from the heat and pour through a fine metal sieve into a bowl making sure to remove any "chunks" that are not smooth.
- Cut your butter into slices and place in your hot pudding mixture. Add in your vanilla and stir until smooth.
- Place plastic wrap on top of your pudding making sure to press down on the top to prevent a film from forming.
- Place in the fridge and allow to chill at least 3 hours before serving.
- To serve, mix with a spoon and put in your favorite dish!
[…] is the best Vanilla pudding I’ve ever had. It’s pretty similar to the recipe for the Chocolate pudding I posted the other day, but tastes so much better than any mix I’ve ever had. It was gone in […]
We have corn allergy. Any tips on using arrowroot or other ingredient instead of cornstarch? Thank you!
Oh goodness, unfortunately I do not! One thing I would consider maybe is using a tapioca starch if you can have that? I’m not 100% sure it will work but I’ve used it instead of cornstarch several times. Or maybe potato starch?