Inspired by the "Make It Your Own" pudding section in the current issue of Everyday Food Magazine, we decided to give it a go in the studio. Sure, boxed mixes are easy, but so is this homemade version-and is it ever good. Thick, creamy, and velvety smooth. Chances are you've got all the ingredients at home already. Eight to twelve minutes at the stove and a cooling off period and that's it (unless you're like me and you can't resist just digging into the pot and eating the pudding while it's still warm).
Classic vanilla, chocolate, lemon, coffee, butterscotch-take your pick; they're all there! To whet your appetite, here's the recipe for Classic Vanilla Pudding:
1/2 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon table salt
1 1/2 cups whole milk
1/2 cup heavy cream
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1. Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
2. Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
3. Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
4. Press plastic wrap directly on surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among 4 small bowls.