Post by Crystle on Feb 15, 2013 17:42:22 GMT -5
Ingredients
3/4 cup sugar
1/3 cup cornstarch
1/4 tsp salt
1 cup 2% milk
2 cups whole milk
1 whole egg plus 3 egg whites
2 tbsp unsalted butter
1 1/2 tsp vanilla extract (clear if you can) or 1 vanilla bean
Gel food coloring (such as AmeriColor) in red, orange, yellow, green, blue, and purple
Directions for Classic Vanilla Pudding
Step 1: Add the sugar, cornstarch, and salt to a medium saucepan (preferably stainless steel). Whisk the ingredients to combine, then add 1/2 cup of the 2% milk to the sugar mixture. Using a wooden spoon, stir until combined and thick.
Step 2: Whisk in the remaining milk (2% and whole), cooking over low heat. Stir constantly with a wooden spoon for about 15 minutes. Do not let the mixture boil.
Step 3: In a medium bowl, whisk the two eggs until gently beaten. Slowly add about 1 cup of the hot milk mixture to the eggs, whisking as you pour. Then pour the milk/egg mixture into the saucepan with the remaining hot milk mixture.
Step 4: Cook over low heat for an additional 5 minutes – do not boil. Remove from heat; stir in the butter and vanilla (or vanilla bean).
Directions for Rainbow Pudding
Step 1: Add the pudding to a medium bowl and cover with plastic wrap, pressing the plastic against the surface of the pudding until airtight. This will prevent a skin from forming. Refrigerate until well chilled, about 1 hour.
Step 2: Divide the cooled pudding evenly into 6 medium mixing bowls. Add food coloring to each bowl, corresponding with each color of the rainbow. Stir; add more food coloring (if desired) until desired color is reached.
Step 3: Divide the colored pudding into 6 pastry bags. Alternatively, you can just spoon the colors into bowls, but that can be a bit messier. Snip the end of the red pastry bag off so that there is about a 1/2″ diameter hole. Pipe the red pudding into each bowl. Repeat with remaining colors.
3/4 cup sugar
1/3 cup cornstarch
1/4 tsp salt
1 cup 2% milk
2 cups whole milk
1 whole egg plus 3 egg whites
2 tbsp unsalted butter
1 1/2 tsp vanilla extract (clear if you can) or 1 vanilla bean
Gel food coloring (such as AmeriColor) in red, orange, yellow, green, blue, and purple
Directions for Classic Vanilla Pudding
Step 1: Add the sugar, cornstarch, and salt to a medium saucepan (preferably stainless steel). Whisk the ingredients to combine, then add 1/2 cup of the 2% milk to the sugar mixture. Using a wooden spoon, stir until combined and thick.
Step 2: Whisk in the remaining milk (2% and whole), cooking over low heat. Stir constantly with a wooden spoon for about 15 minutes. Do not let the mixture boil.
Step 3: In a medium bowl, whisk the two eggs until gently beaten. Slowly add about 1 cup of the hot milk mixture to the eggs, whisking as you pour. Then pour the milk/egg mixture into the saucepan with the remaining hot milk mixture.
Step 4: Cook over low heat for an additional 5 minutes – do not boil. Remove from heat; stir in the butter and vanilla (or vanilla bean).
Directions for Rainbow Pudding
Step 1: Add the pudding to a medium bowl and cover with plastic wrap, pressing the plastic against the surface of the pudding until airtight. This will prevent a skin from forming. Refrigerate until well chilled, about 1 hour.
Step 2: Divide the cooled pudding evenly into 6 medium mixing bowls. Add food coloring to each bowl, corresponding with each color of the rainbow. Stir; add more food coloring (if desired) until desired color is reached.
Step 3: Divide the colored pudding into 6 pastry bags. Alternatively, you can just spoon the colors into bowls, but that can be a bit messier. Snip the end of the red pastry bag off so that there is about a 1/2″ diameter hole. Pipe the red pudding into each bowl. Repeat with remaining colors.
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