Originally, vanilla pudding started out as a white stew. Called blancmange, it means “white dish” in French. The dish included milk, sugar, and shredded capon or fish, but meat was dropped from the recipe during the 1600s. When arrowroot and cornstarch were added in the 1800s, the dish evolved into a pudding first referred to as cornstarch pudding. Transformed into a dessert, the dish is known today as vanilla pudding. This classic treat is recognized in the US on May 22 with National Vanilla Pudding Day.
Recipe Servings: 4
Prep Time
5 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
10 minutes
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup sugar
- ¼ cup cornstarch
- ½ tsp salt
- 4 cups whole milk
- 1½ tsp vanilla extract
- 2 Tbsp butter
Directions
- Whisk together sugar, cornstarch, and salt in a small bowl and set aside.
- Pour milk into a medium saucepan over medium heat until bubbles form around the edges.
- Add the sugar mixture slowly to the hot milk, whisking constantly. Be sure not to let the mixture boil.
- Simmer mixture until it thickens and coats the back of a metal spoon.
- Remove the pudding from heat and whisk in vanilla and butter until completely combined.
- Transfer pudding to an airtight container or bowl and cover with plastic wrap.
- Chill pudding in the refrigerator at least 60 minutes before serving.
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