Creamy Vanilla Pudding

Unfortunately, I forgot to take pictures, and by now me and teh kitteh have devoured all of the pudding. All I could show you is the empty bowl. Anybody wants to see a picture of an empty bowl? (Pink transferware, of course!)

  • 1 l milk (can be partly replaced by cream, according to taste)
  • 3 eggs (most recipes demand egg yolks, but I always use both yolks and whites — it works just as well, and I don’t have to throw away food)
  • 5-6 table spoons of sugar (or more, or less, according to taste)
  • 4 heaped table spoons of cornstarch/cornflour (more starch will result in a firmer pudding, but I like my pudding creamy, so there)
  • a few drops of vanilla essence (you can also use a vanilla pod, but I always have difficulties to get the black stuff out of the pod – inevitably I end up with vanilla and bits of vanilla pod; vanilla essence works just as well, especially if you replace some of the sugar with vanilla sugar)

Whisk eggs and sugar, add about 0,2 l of the milk, the cornstarch, and the vanilla essence, and whisk until smooth. Bring the rest of the milk to the boil, take the pot from the stove, pour the egg-mix into the milk and stir, stir, stir, stir.

And now we come to the tricky part, or rather, the part that takes a lot of patience: put the pot back onto the stove – on low heat! – and stir, stir, stir, stir, stir with a cooking spoon. (This is also a good time to check whether your pudding is sweet enough or not.) Stir, stir, stir, stir, until the mixture begins to thicken (which can take 15 minutes or more – cooking pudding is a good exercise in patience *g*).

It’s important that the mixture doesn’t boil because that will cause lumps to appear (and we don’t want lumps in our pudding!). If the worst happens, you can always pour the whole through a sieve into a clean bowl and quickly clean the pot before you put the pudding back into the pot and onto the stove.

If the pudding has thickened and gained a creamy texture (dip spoon into pudding, take spoon out, blow on the pudding-coated back – if a rose pattern appears, you’ve got the texture right), you can pour it into a clean bowl, cover with cling film (or skip this step if you like your pudding with skin on top) and let the pudding cool down. Eat warm or refridgerate and eat cold. Enjoy!