Vanilla Pudding

Ingredients

• 3/4 cup granulated sugar ((150 grams))
• 1/4 cup cornstarch ((32 grams))
• 4 large egg yolks
• 1/2 cup heavy whipping cream ((120 ml))
• 2 1/2 cups whole milk ((600 ml))
• 2 tablespoons unsalted butter (sliced into two pieces (30 grams, or 1/4 stick))
• 2 teaspoons pure vanilla extract

Instructions

1. 1

   In a large saucepan, whisk the sugar and cornstarch together until well combined. Set aside.

2. 2

   In a separate large mixing bowl or measuring cup, lightly beat the egg yolks. Whisk in the heavy cream until well combined, then whisk in the milk.

3. 3

   Slowly pour the wet ingredients into the saucepan with the dry ingredients and whisk until fully combined.

4. 4

   Place the saucepan over medium heat and bring to a boil, stirring/whisking often (I recommend using a rubber spatula to scrape around the bottom and sides of the pan several times). Allow to boil for one minute; the mixture should be pretty thick at this point. Do not increase the heat or boil too long! This can cause the pudding to turn out grainy.

5. 5

   Remove from the heat and stir in the butter, one tablespoon at a time, then stir in the vanilla extract.

6. 6

   Strain the mixture through a fine-mesh strainer into a heat-proof bowl.

7. 7

   Cover with plastic wrap, placing the plastic wrap directly on the surface of the pudding to prevent it from forming a skin. Allow to cool to room temperature, about 2 hours, then refrigerate for 2 to 3 hours or until thoroughly chilled.

8. 8

   Serve as is, or top with whipped cream and your favorite toppings!