I’ve been using this vanilla pudding recipe I found on cooks.com for years! Seriously you will NEVER buy a boxed pudding mix ever again!
Vanilla Pudding (pie filling)
1 cup sugar
1/3 cup flour (or 3 tbsp. cornstarch)
1/4 tsp. salt
3 cups milk
3 egg yolks, beaten
2 Tbsp. butter
1 tsp. vanillaIn a saucepan combine sugar, flour, & salt together with a whisk (I do this to “sift” it). Next you’ll add the milk. Cook and stir over medium heat with a wire whisk until mixture boils and thickens. Cook 2 minutes longer. Remove saucepan from heat. In a separate bowl, add one cup of mixture to beaten egg yolks and whisk quickly to avoid eggs cooking (this has obviously happened to me and I assure you, it isn’t pretty!) Add egg mixture to saucepan and again whisk quickly. Put back on heat and cook 2 minutes longer. Remove from heat, add butter and vanilla. Cool to room temperature. I whisk mine every 10 minutes or so to avoid a layer on the top. If using in a pie, pour into baked pastry shell. Top with homemade whipped cream and chill.
1 cup sugar
1/3 cup flour (or 3 tbsp. cornstarch)
1/4 tsp. salt
3 cups milk
3 egg yolks, beaten
2 Tbsp. butter
1 tsp. vanillaIn a saucepan combine sugar, flour, & salt together with a whisk (I do this to “sift” it). Next you’ll add the milk. Cook and stir over medium heat with a wire whisk until mixture boils and thickens. Cook 2 minutes longer. Remove saucepan from heat. In a separate bowl, add one cup of mixture to beaten egg yolks and whisk quickly to avoid eggs cooking (this has obviously happened to me and I assure you, it isn’t pretty!) Add egg mixture to saucepan and again whisk quickly. Put back on heat and cook 2 minutes longer. Remove from heat, add butter and vanilla. Cool to room temperature. I whisk mine every 10 minutes or so to avoid a layer on the top. If using in a pie, pour into baked pastry shell. Top with homemade whipped cream and chill.
Step-by-step
In a saucepan combine sugar, flour, salt and milk together with a whisk (I do this to “sift” it.)
Next you’ll add the milk. Cook and stir over medium heat with a wire whisk until mixture boils and thickens. Cook 2 minutes longer. Remove saucepan from heat.
In a separate bowl, add one cup of mixture to beaten egg yolks and whisk quickly to avoid eggs cooking (this has obviously happened to me and I assure you, it isn’t pretty!)
Add egg mixture to saucepan and again whisk quickly. Put back on heat and cook 2 minutes longer. Remove from heat, add butter and vanilla. Cool to room temperature. I whisk mine every 10 minutes or so to avoid a layer on the top. If using in a pie, pour into baked pastry shell. Top with homemade whipped cream and chill.
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