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Grandma Arave's Vanilla Cream Pie Filling

Course Dessert
Servings 6 cups

Equipment

  • Fine Mesh Strainer
  • Whisk

Ingredients
  

  • 1 cup Sugar granulated
  • ½ teaspoon Salt
  • 3 Tablespoons Flour All-Purpose
  • 3 ½ Tablespoons Cornstarch
  • ½ cup Water
  • 3 ½ cups Milk
  • 4 Egg Yolks whisked
  • 2 Tablespoons Butter salted
  • 1 teaspoon Vanilla Extract

Instructions
 

  • In a saucepan, combine sugar, flour, salt and together with a whisk.
  • Next, add the milk and water.
  • Cook over medium heat and stir with a wire whisk or rubber scrapper until mixture boils and thickens. You'll want to stir continuously to avoid scorching.
  • Remove saucepan from heat. ​
  •  In a separate bowl, add one cup of the 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.
  • **You don't have to do this, but I recommend it- strain your pudding through a fine mesh strainer to weed out any egg chunks.
  • Cool to room temperature.
  • I cover mine with a lid or plastic wrap sitting directly on the pudding to avoid a layer of crusty pudding on the top.
  • If using in a pie, pour into baked pastry shell. Top with Whipped Cream!

Notes

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.
Keyword Pie Filling, pudding