![]() While the milk is heating up, we’ll whisk egg yolks with sugar, cornstarch, salt and vanilla extract- I also added vanilla bean paste for extra flavor and pretty flecks– until it’s nice and thick.Īnd before adding it into the hot milk, we first need to temper the egg yolk mixture. But the important thing is NOT to boil it, or it’ll burn on the bottom and get burnt taste. Scalding basically means slowly heating milk and bringing it to almost boiling point. Ok, enough of that, let’s talk about making the most luxuriously smooth and rich homemade pudding.įirst, we’ll scald milk and heavy cream. Not all the time, but there’s always time and place for those things. Don’t get me wrong, I love the convenience of cake mixes, frozen tortellini, canned tomatoes, boxes of broth. I have a hard time purchasing boxed stuff, when the homemade version is so much better. Men took turns beating the mixture by hand, and we kids couldn’t wait to eat them as they were setting! Crazy, but it was also so much fun!Īnyway, that making-things-from-scratch mentality is stuck with me to this day. I remember one time making marshmallows with mom’s friends. ![]() I’ve watched my mom cook simple and quick dinners after work on weeknights and treat us, kids, to flaky, buttery Russian cake “Napoleon”, or chocolate eclairs, or marshmallows from scratch on the weekends. Loved those so much!! But that was probably the only pre-packaged stuff we used in the kitchen. The only thing I can remember is powdered drink mixes, called “Invite+”, equivalent to kool-aid. Growing up in Mongolia, we didn’t have much pre-made, boxed and ready-to-use food. I promise, making a homemade pudding from scratch is so very easy! And it requires simple ingredients that you’ll probably find in your pantry and fridge right now. There’s nothing blah about this simple vanilla pudding! Silky smooth and irresistibly rich, this homemade vanilla pudding is completely from scratch and takes less than 20 minutes. This post was originally published on August 17th, 2013.
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