Vanilla pudding
This recipe for vanilla pudding with pure Bourbon vanilla paste from Madagascar is easy and delicious. Savour it on its own or add it to your fresh fruit tarts.
Ingredients
-
590 ml milk
-
100g sugar
-
32g cornstarch
-
3 egg yolks
-
Pinch of salt
-
1 teaspoon Madagascar Bourbon Vanilla Paste
Preparation Method
- In a medium saucepan, heat 470 ml of milk and sugar over medium heat until boiling. Don’t let the mixture boil – it will be ready when small bubbles form along the edge of the pan, but before the mixture boils or sizzles.
- While the milk is heating, mix the remaining 120 ml of milk, the cornstarch, egg yolks, and salt in a small bowl until well combined.
- Slowly stir 240 ml to 350 ml of steaming milk into the egg mixture. Slowly add the egg mixture back to the pan and continue cooking over a medium heat, stirring constantly, until it thickens.
- Remove from the heat and add the vanilla paste.
- Place the pudding in an airtight container, pressing a layer of cling film onto the top of the pudding to prevent a film from forming. Leave the pudding to cool for several hours before serving.
As Novidades do seu Mundo de Sabores
Featured Recipes
