In an attempt to make sure Rebecca is getting enough calcium (since she abhors cow's milk), I have taken to making vanilla pudding for her. Because the packaged mixes have so incredibly much sugar and sodium, it's all homemade for her. I've perfected the recipe, and I have to say - I'll never go back to a pudding mix!
1/4 cup sugar
2 Tbsp. cornstarch
1/8 tsp. salt
2 cups whole milk
2 egg yolks, lightly beaten
1 Tbsp. butter
2 tsp. vanilla extract
1/4 tsp. ground nutmeg
In a small saucepan, combine sugar, cornstarch, and salt. Add in milk; cook and stir over medium heat until thickened. Reduce heat and continue cooking and stirring for 2 more minutes. Temper the egg yolks (stir in a small amount of hot milk filling into egg yolk, stir and return all of egg mixture to pan), stirring constantly. Bring to a gentle boil, cook and stir one minute longer. Remove from heat. Add in butter, vanilla extract, and ground nutmeg. Cool in pan 15 minute, stirring every 5 minutes. Transfer to serving dishes, cover and refrigerate. May be served slightly warm or cold. Refrigerate leftovers.
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