BLANCA'S RICH AND CREAMY VANILLA PUDDING
My mom created this recipe for vanilla pudding. I think it's richer and sweeter than most vanilla pudding recipes. It's delicious!
Provided by Velouria
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the cornstarch and salt. Slowly whisk in the whole milk then the sweetened condensed milk until thoroughly combined.
- Heat the mixture over medium heat, whisking constantly and scraping sides and bottom of saucepan.
- When mixture begins to thicken a bit, add about 1 cup of it to the egg yolks. Mix well and then add the egg mixture back to saucepan.
- Cook, stirring constantly, until thickened.
- Strain the pudding through a fine-mesh strainer into a bowl, scraping with a rubber spatula to pass the pudding through. (I know this is an extra step, but it removes any bits of cooked egg, so the pudding is smooth.).
- Stir the butter and vanilla into the pudding until the butter is melted.
- To prevent a skin from forming, press a piece of plastic wrap directly on the surface of the pudding or you can dust it with a little bit of cinnamon and put some raisins on top like my mom does. Refrigerate until set, about 3 hours.
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