Now I know some people enjoy eating pudding warm but I like to wait until it sets and is cold all the way through. Pour into cups and cover with plastic wrap, refrigerate. Once it starts bubbling (about 5 minutes) let it bubble for about a minute and remove from heat. Turn the heat on to medium and stir occasionally as the mixture heats up. In a medium sauce pan whisk together the cornstarch, sugar and salt.Īdd the milk and the egg yolks and whisk until combined. It was like there was always someone there! The Best Vanilla Pudding Recipe She would be waving from the window most mornings and afternoons as we walked home. I was so lucky when I was younger, I lived with one set of grandparents with our family and my Nana lived along the route to elementary school. I remember visiting my Nana and she would have these fancy glass cups that she would have individually wrapped in her refrigerator that she would take out when we came over after school. It will darken too much around the edges if not redistributed.) The coconut will smell wonderfully toasted and turn a light golden brown when done.Ħ.Remove from the oven, toss to redistribute, and let cook on the pan.ħ.When completely cool, store in an airtight Ziploc bag.I love pudding- all types of pudding- vanilla, rice, chocolate and banana are a few of my favorites! There is something so comforting about a cold cup of vanilla puddingwith a dollop of whipped cream. (Be diligent about redistributing the coconut every 5 minutes or so. Mix well with your hands to evenly coat the coconut with butter and sugar.ģ.Scoop the coconut mixture onto a 13- by 18-inch edged baking sheet, and distribute evenly.Ĥ.Set a rack in the middle of the oven and heat to 350°.ĥ.Bake for about 20 minutes, periodically turning the coconut mixture with a large spatula. Give it a try (cut in half if you like):ġ pound (6 cups) large flake, unsweetened coconutġ.In a small mixing bowl, whisk together the butter and sugar.Ģ.In a large mixing bowl, combine the butter and sugar with the coconut. Makes about 3 cups, or six ½-cup servings.Ĭopyright 2010=2017 Susan S. Top each serving with a generous mound of whipped cream.To serve, spoon pudding into six, ½-cup ramekins (if you didn’t do this earlier).Let cool, and then refrigerate until chilled, at least 2 hours.
#Best vanilla pudding recipe skin#
Quickly press a small piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming.(The reason I rarely do this is because I prefer mounded servings.) (If you think you may have lumps, pour the pudding through a single mesh strainer, using a plastic spatula to push the pudding through.) Alternatively, you can pour pudding directly into six ½-cup serving dishes. Serve pudding warm if you like or to serve cold (my preference), immediately pour into a medium mixing bowl or 4-cup glass measuring cup.Remove from the heat and stir in the butter and vanilla until the butter is melted.Lower the heat to medium-low and continue stirring the pudding until it thickens to the point that it coats the back of the spatula, from 2-4 minutes.This tempers the egg and helps to prevent curdling. Now add the egg yolk mixture back to the saucepan. Ladle ½ cup of the hot pudding into the egg yolks and whisk rapidly.Over medium heat, stirring constantly, bring to a bare simmer.Scrape the bottom and sides of the saucepan with a silicon (heatproof) spatula.
If there is a more perfect vanilla pudding in the universe, I haven’t encountered it.
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