Another one of my often used pudding recipes – this time for Vanilla. I have included options at the end for Nut Butter and Coconut variations as well.
2 3/4 cups 1% dairy milk
3/4 cup sugar
3 Tbsp cornstarch
1/8 tsp Kosher salt
2 large egg yolks
1 Tbsp unsalted butter
1 tsp pure vanilla extract
Add 2 1/2 cups of the milk to a heavy medium saucepan. Bring the milk to a boil.
Meanwhile, combine the sugar, cornstarch and salt in a large heat proof bowl. Mix the egg yolks and remaining 1/4 cup milk together. Whisk the egg mixture into the sugar mixture. Gradually ladle in 1/2 of the hot milk into the sugar mixture, whisking constantly. Return this mix back into the saucepan, bringing to a boil. Cook for 1 minute, whisking nonstop.
Remove from the heat, whisking in the butter, then the vanilla.
Ladle into 6 custard cups and chill in the refrigrator for at least 3 hours, preferably all day. Each custard cup will be about 1/2 cup.
Nut Butter Pudding:
Omit the vanilla, salt and butter, stir in 1/4 cup nut butter of choice after the pudding is cooked.
Omit vanilla and butter. Replace 3/4 cup of the milk with 3/4 cup light unsweetened coconut milk. Stir in 1/2 cup toasted natural coconut after pudding is cooked.