The amount of sugar added to this pudding is, in my opinion, the least possible amount to add. It is just sweet enough – very possibly not sweet enough for some. Taste the pudding while it is still hot. If you would like to add additional sugar, stir it in until fully dissolved. If serving with whipped cream, less sweet often works fine.
- 1/4 cup sugar, up to 1/4 cup more if needed
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 2 cups 2% milk
- 2 eggs, lightly beaten
- 1 tablespoons butter (optional for a richer, glossier result)
- 1 teaspoon vanilla extract
- Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop.
- Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally.
- Remove milk mixture from heat.
- Temper the eggs by adding about 4 tablespoons of the hot milk into eggs. Whisk it all together and then add the eggs into the hot pan, stirring constantly.
- Return the pan to heat and whisk gently until custard thickens, another two or three minutes. Do not boil.
- Remove pan from heat and stir in vanilla.
- Pass the mixture through a fine mesh sieve and into a bowl for cooling.
- Spray a round piece of parchment paper with cooking spray and cover the surface of the custard. Refrigerate until the pudding is completely cold, approximately 2-3 hours.
- When the pudding is cool, remove the parchment and whisk or beat with a blender to cream it up. Sometimes I add a bit of milk if it seems too thick.
Per Serving Nutritional Panel
|% Daily Value *|
|Total Fat 5 g||7 %|
|Saturated Fat 2 g||12 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 103 mg||34 %|
|Sodium 94 mg||4 %|
|Potassium 207 mg||6 %|
|Total Carbohydrate24 g||8 %|
|Dietary Fiber 0 g||0 %|
|Sugars 19 g|
|Protein 7 g||14 %|
|Vitamin A||37 %|
|Vitamin C||0 %|