Vanilla Pudding
This basic vanilla pudding is jazzed up with toasted coconut for a delicious everyday dessert.
Ingredients
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- pinch salt
- 2 1/4 cups milk
- 1/2 cup heavy cream
- 2 large egg yolks
- 1 tablespoon vanilla extract, or vanilla bean paste
- 1 tablespoon butter
- 1/2 cup toasted flaked or shaved coconut*
Instructions
- In a medium saucepan, stir together the sugar, cornstarch, and salt until well blended. Whisk in the milk.
- Place the pan over medium-low heat and heat until almost simmering, stirring frequently.
- In a large cup or bowl, whisk the egg yolks with heavy cream. Whisk about 1 cup of the hot milk mixture into the eggs and then pour the egg mixture into the saucepan; whisk to blend. Cook until the mixture begins to bubble, whisking constantly. Continue cooking for 1 minute, whisking constantly.
- Remove the pudding from heat and add the vanilla extract or paste and butter. Stir to blend thoroughly. Pour into a bowl and let the mixture cool for about 20 minutes, stirring frequently.
- Press a piece of plastic wrap over the surface of the pudding to keep air from forming a skin. Refrigerate to chill thoroughly.
- Top with toasted coconut just before serving.
Notes
*To toast the coconut, put the coconut flakes or shavings in a dry skillet. Place the skillet over medium heat and cook until lightly browned, stirring constantly. Remove the coconut to a plate to cool.
Tried this recipe?Let us know how it was!