I have never made a pudding without eggs and was pleasantly surprised how delicious and easy this pudding is. I doubled the recipe and used half for chocolate elairs, and because I had so much left over,I used the other half for rice pudding. Both were DELICIOUS!!! The pudding has a custard like consistency making it perfect for rice pudding. To make rice pudding, add desired amount of cooked rice to pudding and top with cinnamon. For a full recipe of pudding, I would suggest using 2 cups of cooked rice. If the pudding does develop lumps, pour the hot cooked mixture through a sieve. For the most flavor, use real vanilla extract. Unlike some puddings, this pudding keeps its consistency very nicely. I highly recommend giving the recipe a try!! It has become a permanent addition to my recipe collection.
Homemade Vanilla Pudding Cups
INGRIDIENTS
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¾ cup sugar
2 tablespoons cornstarch
⅛ teaspoon salt
3½ cups half-and-half
3 large egg yolks
1 tablespoon unsalted butter
1 tablespoon vanilla extract
INSTRUCTION
- In a medium sauce pan add the sugar, cornstarch, and salt. Whisk to combine. While whisking, slowly add the half-and-half until till combined. Add the egg yolks and whisk to combine.
- Over medium-high heat bring the mixture to a simmer, whisking constantly but gently. Reduce the heat to medium and cook, stirring constantly, until the pudding thickens and coats the back of a spoon, about 2 minutes.
- Remove from the heat and add the butter and vanilla, stir to combine. Pour the hot pudding into six 1-cup wide-mouth mason jars, filling the jars an inch from the top. Add a flat lid and then screw on the ring to close the jars. Refrigerate until the pudding is set, about 3 hours. Eat the pudding right out of the mason jars. Add sprinkles before eating for extra smiles.
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