Vanilla Cream Pudding

Method6 steps · about 1 hr

1. 1

   Step 1: Add sugar, cornstarch (1/4 cup), milk (1 cup), heavy whipping cream (½ cup), sour cream (½ cup) and salt (1 pinch) to a double boiler and whisk until the mixture begins to thicken.

   Uses 3/4 cup powdered sugar · 1/4 cup cornstarch · 1 cup milk · ½ cup heavy whipping cream · ½ cup sour cream · 1 pinch of salt

2. 2

   Step 2: Whisk a little warm milk mixture into the lightly beaten yolks, then gradually whisk the tempered yolks back into the double boiler. Continue whisking for a few minutes until the pudding is thick.

   Uses 3 egg yolks (slightly beaten) · warming milk and starch mixture

3. 3

   Step 3: Then remove from heat.

   Uses thickened vanilla pudding base

4. 4

   Step 4: Add butter (2 tbsp.) and vanilla (1/2 tbsp.), and blend in.

   Uses 2 tbsp. butter · 1/2 tbsp. vanilla extract

5. 5

   Step 5: Pour into a shallow clean container, cover and refrigerate promptly to cool before use.

   Uses finished vanilla pudding

6. 6

   Step 6: Keep the pudding refrigerated until needed, including when using it later the same day.

   Uses refrigerated vanilla pudding