Sentry Page Protection
Please Wait...
MOO Vanilla Pudding
This pudding is similar to the pudding you buy from the dairy cabinet at the supermarket, only better. It doesn't have any artificial colours or flavours and no preservatives to cause concern. It will keep for up to three days in the fridge and is great for dessert or a lunchbox treat.
Ingredients:
⅔ cup sugar
¼ cup cornflour
2-⅔ cups milk
4 egg yolks
4 teaspoons vanilla extract
Method:
In a medium saucepan whisk together the sugar and cornflour. In a bowl, whisk the egg yolks until smooth and then whisk in the milk. Gradually whisk the milk and eggs into the saucepan until well combined. After you've whisked in the milk and eggs, stop stirring for a minute and see if any undissolved bits of egg yolk rise to the top. Skim those off with a wire mesh strainer. Cook the pudding over medium heat, whisking constantly until it boils and begins to thicken. Boil, stirring for 1 minute. Remove from heat and stir in the vanilla. Spoon into pudding cups and cover with plastic wrap directly onto of the pudding to prevent the surface from forming a skin. Refrigerate 4 hours, until set and cool.
Alternatively, pour the pudding mixture into a prepared pastry base, sprinkle with nutmeg and chill for a delicious custard tart.
Ingredients:
⅔ cup sugar
¼ cup cornflour
2-⅔ cups milk
4 egg yolks
4 teaspoons vanilla extract
Method:
In a medium saucepan whisk together the sugar and cornflour. In a bowl, whisk the egg yolks until smooth and then whisk in the milk. Gradually whisk the milk and eggs into the saucepan until well combined. After you've whisked in the milk and eggs, stop stirring for a minute and see if any undissolved bits of egg yolk rise to the top. Skim those off with a wire mesh strainer. Cook the pudding over medium heat, whisking constantly until it boils and begins to thicken. Boil, stirring for 1 minute. Remove from heat and stir in the vanilla. Spoon into pudding cups and cover with plastic wrap directly onto of the pudding to prevent the surface from forming a skin. Refrigerate 4 hours, until set and cool.
Alternatively, pour the pudding mixture into a prepared pastry base, sprinkle with nutmeg and chill for a delicious custard tart.