Those of you that are more fond of vanilla cream pudding will jump for joy once you taste this recipe. Like the chocolate one, this is another simple pudding you can make from scratch. It does require eggs, however, unlike the chocolate pudding. Nonetheless, it is so creamy and just the perfect way to satisfy that urge for that velvety goodness of warm pudding when it strikes!
Another wonderful thing about this easy vanilla cream pudding recipe is that you can transform it into a butterscotch cream pudding just by substituting 2/3 cup of packed brown sugar for the white sugar. Imagine the praise you, chief cook, will get when you serve up a new fabulous dessert.
As I mentioned yesterday when making the chocolate pudding, you can reduce some of the calorie content by using skim milk or low-fat two or one-percent milk. Also, you can cut back on just a little of the sugar and sample the sweetness after it thickens. If you find it needs the normal amount of sugar, you can still add it while it’s hot on the stove without ruining anything. The sugar will still dissolve.
You’re going to need to use two eggs for this recipe and separate them into yolks and whites. For the best results, those eggs must sit out on your counter for a few minutes. Eggs always are easier to separate at room temperature than straight out of the refrigerator. Get your bowl and pot handy for later cracking.
Try to avoid getting those egg whites in with the yolks. However, if a little portion of the white fall in with your yolks, there is no major disaster created. All that happens is you’ll get a tiny strand or two of cooked white decorating your pudding.
Successful egg white removal can be reserved for a future omelette, perhaps, for breakfast or lunch. Just add some more egg or whites, your cheese, peppers, tomatoes, and you will have a masterpiece on your plate!
My Vanilla Cream Pudding
1/3 cup sugar
2 tablespoons of cornstarch
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons margarine
2 teaspoons vanilla
Add your milk to the egg yolks in your pot and mix. Use your whisk and add the cornstarch and mix thoroughly before gradually mixing in the sugar. Cook this over medium heat while stirring constantly until it starts bubbling and thickens. Remove from the heat and stir in the margarine and vanilla. (Never add the vanilla while on the stove or it will cook away). Pour into four dishes and enjoy hot or cold, whipped cream topped or plain.