Vanilla Pudding - Master Cookbook Recipe # 363

Name: Vanilla Pudding - Master Cookbook Recipe # 363
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Yield: 3 cups
Cuisine: Desserts & Sweets
Ingredients: 1/2 cup sugar; 1/3 cup self-rising flour; 1/4 tsp salt; 5 egg yolks (save the whites for meringue); Note: For pudding without meringue, you can substitute the 5 yolks with 2 large eggs.; 2 1/4 cups milk; 4 Tbsp salted butter; 1 tsp vanilla extract

This versatile Vanilla Pudding from Collard Valley Cooks is a staple recipe that can be adapted for pies, banana pudding, or enjoyed all on its own. Using a clever microwave method, you get a smooth, rich results without the constant stovetop stirring.

This is recipe #363 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 9 minTotal time: 14 min

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Ingredients

1/2 cup sugar
1/3 cup self-rising flour
1/4 tsp salt
5 egg yolks (save the whites for meringue)
Note: For pudding without meringue, you can substitute the 5 yolks with 2 large eggs.
2 1/4 cups milk
4 Tbsp salted butter
1 tsp vanilla extract

Instructions

Whisk Dry Ingredients: In an 8-cup glass batter bowl or microwave-safe bowl, whisk together the sugar, self-rising flour, and salt.
Combine with Wet: Add the egg yolks (or whole eggs) and milk. Whisk thoroughly until the mixture is smooth and the eggs are fully incorporated.
Initial Cook: Microwave on high for 3 minutes. Remove and whisk well, making sure to scrape the flour from the bottom and the sides of the bowl.
Thicken in Intervals: Continue microwaving in 2-minute intervals, whisking in between, until the pudding reaches your desired thickness.
Finish: Once thickened, remove from the microwave and whisk in the salted butter and vanilla extract until the butter is melted and the pudding is glossy.
Serve or Layer: Use immediately for layering in banana pudding or pour into a bowl to chill.

Notes

Tammy’s Tips

"Pudding will not thicken later, so cook it until it is thickened!" The consistency you want depends on what you're making: for banana pudding, you want it pourable, like a thick gravy, so the cookies can soak up the moisture without it becoming too dry. For pudding pies, keep cooking until it is nice and thick so it holds its shape when sliced.