Vanilla Custard Pudding
Rich, creamy pudding, still warm from being cooked, has always been one of my favorite desserts. I don't know if that is because it was the first dessert I ever learned to cook or because it tastes sooo good.
I was 8 years old when my mom opened her plaid Betty Crocker Cookbook to the page that had the recipe for vanilla pudding on it and said, "Now that you can read and know your fractions, you can make this. We will have it for dessert tonight." What a treat! We were not only having pudding for dessert, but I had the privilege of making it.
I remember carefully reading through the recipe several times, then gathering all of the supplies. Measuring and mixing, stirring and waiting, knowing everyone would be thrilled with the results.
Over the years, I tried many different recipes for vanilla puddings and custards. Some I liked better than others. One thing that aggravate me with most of the recipes I tried was the left over egg whites. What was I going to do with them? Make and Angel Food cake? Then I received some 'healthy dessert' recipes in the mail. Their pudding recipe used only egg whites. I thought, "How bland," but decided to try it anyhow. It wasn't long before I began experimenting, creating my own recipes. Finally, I came up with one that my family loves, used whole eggs and is versatile. I serve it as a snack or dessert, plain or dressed up.
Vanilla Custard Pudding
- 1/2 cup sugar
- 3 tablespoons corn starch
- 1/4 teaspoon salt
- 2 large eggs
- 3 cups milk
- 2 tablespoons butter
- 1 tablespoons vanilla extract
- Mix sugar, corn starch, salt and eggs in pan.
- Stir in milk until well combine. Cook over medium temperature, stirring frequently, until mixture thickens and boils. Boil 1 minute. Remove from heat.
- Stir butter and vanilla extract.
- Serve hot or cold, as desired.
Makes 6 1/2 cup servings.
This wonderfully delicious pudding is easy to make and can be used in so many ways.
- Pour into desert bowls, chill if desired, and serve alone, with gram crackers or cookies.
- Pour into dessert bowls and grate some chocolate over the top. Chill if desired.
- Pour warm pudding into a pre-baked pie crust (recipe below) or gram cracker crust and top with fruit. I like to warm frozen raspberries with a bit of sugar to top it with. If your pie plate is large, double the recipe.
- To make a Vanilla Cream Pie, pour pudding into a pie crust and top with whipped cream. If you slice a layer of bananas over the crust before pouring the pudding in, it becomes a Banana Cream Pie.
- Layer with butterscotch or chocolate pudding in parfait glasses, for a simple, elegant dessert. Top with a slice of strawberry and mint for a simple summer dessert.
- 1/3 cup lard
- 3/4 cup white flour
- 1/4 cup whole wheat flour
- 1/4 teaspoon salt
- 2-5 tablespoons cold water
- Heat oven to 475 degrees fahrenheit.
- Cut lard into flour and salt using a pastry cutter or two knives, until it forms coarse crumb sized particles.
- Sprinkle with water, 1 tablespoon at a time and toss with a fork, until pastry is moist and cleans the sides of the bowl.
- Gather into a ball, shape into a round on a slightly floured surface.
- Roll pastry into a circle 2" larger than your pie plate inverted, using a well oiled wooden pin or a chilled marble pin.
- Lightly roll pastry onto your rolling pin, and carefully unroll over pie plate. Press crust firmly to sides and edges of plate. Trim overhanging crust 1" larger than pie plate, fold under and flute. Prick the bottom crust with fork, to prevent it puffing up.
- Bake 8-10 minutes, until lightly browned. Cool on wire rack.
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