To say this is my Dad's favorite dessert-is defiantly an understatement.
I made this dessert for Father's day, and made about six cups of it...Dad ate FOUR out of the six cups of pudding. So trust me, it's wonderful. By adding the raspberries when the pudding is still a bit warm gives the pudding a vibrant swirl color to it!
~Famous Vanilla Pudding~
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups whole milk
4 large egg yolks, 72 g
2 TB unsalted butter, cut into small pieces
1 tsp vanilla extract
1/2 cup fresh raspberries (optional)
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups whole milk
4 large egg yolks, 72 g
2 TB unsalted butter, cut into small pieces
1 tsp vanilla extract
1/2 cup fresh raspberries (optional)
In a medium sauce pan (non-stick recommended), combine sugar, cornstarch, and salt.
Add milk slowly until cornstarch is dissolves completely.
Whisk in egg yokes.
Place saucepan over Medium Heat and whisk constantly. Bring to a boil.
Reduce heat and let pudding cook for one minute.
(Continue whisking, mixture should start to thicken)
Turn heat off and add butter and vanilla.
If adding raspberries, add now.
I highly recommend adding the raspberries or any kind of fruit you like!
With Love,
Jade Day
~
