Homemade Pudding


  • 2 cups reduced-fat (2%) milk

  • 2/3 cup granulated sugar, divided
  • 3 tbsp. cornstarch
  • 2 egg yolks
  • 1 whole egg
  • ½ tsp. vanilla

  • 2 tbsp. butter


    Cook the pudding

    1. Place milk and 1/3 cup sugar in Chef Series II 2.6-Qt./2.5 L Saucepan over medium heat until milk is simmering. In Thatsa Medium Bowl, place remaining sugar, cornstarch, egg yolks and whole egg and whisk until smooth.

    2. Once milk is simmering, remove from heat and slowly add milk into cornstarch mixture* while whisking. Pour mixture back into sauce pan over low-medium heat and cook, whisking constantly, for an additional 2-3 minutes or until pudding is thick and smooth.

    Finish, cool and store

    1. Remove from heat, whisk in vanilla and butter. Let cool completely before pouring in storage container. Keeps in refrigerator for 3-5 days.

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