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Vanilla Pudding
Preparation info
- Makes 2 lb 10 oz ,
10
servings (4 oz/110 g each) - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Milk |
Method
- Combine 1 lb 8 oz/680 g of the milk, 3½ oz/100 g of the sugar, and the salt in a nonreactive saucepan and bring to a boil, stirring gently with a wooden spoon.
- Meanwhile, combine the cornstarch with the remaining 3 oz/90 g sugar. Stirring with a whisk, add the remaining 8 oz/230 g milk. Add the egg yolks, stirring with the whisk until the mixture is completely
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