Like the little black dress in a wardrobe, every cook needs a basic pudding recipe to use either alone or dressed up. It is perfectly at home on a showy holiday or family gathering table alongside homemade crepes and equally suited to serve as a favorite healthy family staple.
Historical Connections
Ever wish you could cook "from scratch" yet continue your busy workaday lifestyle? There are ways to do the same down-home country cooking your great grandma did. But she stood for long periods over a double boiler! This recipe was handed down from such people who used it often, both in daily meals and more festive occasions.
Over many years of regular use, it has been updated by the author to fit 21st century lifestyles without losing either its basic flavor or the comfort food memories. You will get rave reviews from your family and friends. This healthy microwave desert is also fast.
You can fix this basic pudding in a few minutes whereas custard requires not only preparation time but an hour's baking in the oven. This recipe takes only a few more minutes than making instant pudding.
Needed Dishware
This traditional pudding recipe uses all the usual healthy ingredients with no preservatives (words on the label you can't pronounce!) yet is updated with microwave methods. Choose a microwave pan--a round glass casserole dish works well since you can see what is happening as it cooks, and handles help you take it in and out of the microwave with a potholder. A square or rectangle pan makes a nice presentation at serving, as well as pudding cups or bowls.
Ingredients
- 4 egg yolks
- 1 cup sugar (can substitute half with Splenda)
- 3 cups milk
- 3 heaping tablespoons cornstarch
- 3 tablespoons butter
- 1 1/2 teaspoon vanilla
- 1 scarce pinch salt
Directions
This antique recipe has been modernized by use of the microwave, yet it retains its classic flavor and variability.
- Scald the milk in the microwave while doing the next step. (Watch so it doesn't boil.)
- Separate 4 eggs and beat the yolks, adding the sugar and cornstarch. (Do not use whites.)
- Add egg mixture to hot milk, mixing well -- electric mixer works just fine.
- Cook till desired thickness, taking out every 2 or 3 minutes to mix for a moment.
- Add butter, salt, and vanilla. Stir well.
- Serve hot (eat slowly), warm, or later when cold.
Serves 6.
Leftovers can be left in original bowl or poured up into serving size covered pudding cups or bowls.
Variations
Toppings - Add for decorations: sprinkles, chocolate chips, fruit (fresh or drained), or ice cream toppings.
Vanilla - Enhance appearance by adding yellow food coloring.
Coconut - Add at end up to 1 cup as topping, or stir in, or serve on side for those who like it.
Chocolate - Mix 3 rounded tablespoons into milk while scalding.
Butterscotch - Use 1 cup brown sugar instead of white, or melt small amount of white sugar in pan, brown, add water and make syrup for burnt sugar taste.
Banana Pudding - Add banana circles after cooling, standing vanilla wafers around edge and top as desired. (Can be used for birthdays with people who dislike cakes, as it holds candles well.)
Other Uses for Pudding
- Topping for shortcake, English muffins, and even for ice cream when hot.
- Filling for creme puffs , tarts, or Boston Creme Pie style desserts.
- Lunch treat saves money while being healthier than processed food.
- Pie filling.
So, gather your 7 ingredients and make a basic pudding. Keep making the basic recipe, or vary it up once in a while for different occasions. Maybe someday you'll even try homemade cornbread. Your family and friends will thank you.
 |
