Posted on May 28, 2018
Photos from Unsplash and modified.
A classic dessert that never lets you down. Usually when I make vanilla pudding the plan is to have a dessert in the fridge for our cravings or when the kids want some dessert, but finally it never stays more than a day in the fridge... it disappears immediately!
I have tried various recipes for vanilla pudding but I sticked to that since it is the healthier but still delicious recipe. It is an easy recipe but it requires your attention while cooking by stirring the mixture in order not to stick to the bottom of the pan. The cream is ready as soon as it thickens in the pot, but keep it mind that the cream gets thicker when it is chilled.
I like to eat the vanilla pudding also warm but for best experience let it chill in the refrigerator at least for 6 hours or even over night before serving. Top with fresh fruits and or nuts and enjoy!
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15' - 20'
410 gr milk, low fat or full fat
200 gr heavy cream 35%
1/4 cup firmly packed brown sugar
3.5 tbsp corn flour
1 vanilla pod
3 tbsp unsalted butter
I a bowl mix well the milk with the heavy cream.
Place the pot over medium pot and pour 2 cups of the milk-heavy cream mixture. Carve with a sharp knife the vanilla pod and remove its seeds by scraping it. Pour the vanilla seeds in the pot as well as the remaining vanilla pod. Give a good stir.
When the mixture warms enough add the sugar and whisk until it dissolves completely.
Add the butter and whisk till the butter melts.
Mix the remaining milk-heavy cream mixture with the corn flour and give a good stir it the corn flour dissolves completely. Pour the corn flour mixture into the warm cream mixture in the pot and stir constantly until it thickens for about 10' - 15' (when the cream gets cold it gets thicker). You should not let the cream boil, remove it from heat when you see the first bubbles popping up.
Divide evenly into four small bows and let cool in room temperature before placing them into the fridge to chill. Let chill in the fridge for about 6 hours before serving.
Top with fresh strawberries and/or nuts if desired.
Store in the refrigerator for 3-4 days.
If you choose to use low fat milk and heavy cream you can increase the corn flour to 4tsp.
It is important to let the cream cook slowly and for a long time in order to let the flour flavour of the corn flour get away.