And Then There Was Vanilla: More Pudding

Pudding mode continues. I am partial to chocolate but grandpa has been craving vanilla so vanill it will be. This is my second batch of vanilla pudding this week. The first one disappeared before I could even photograph it. I spooned half of it into a container for grandpa while Izzy and I shared the rest.

This time I doubled the recipe. It seems you can never have too much vanilla pudding. But it too has disappeared. I promise a photo with the next batch. And if you thought the chocolate pudding was a cinch, the vanilla is as easy as it gets. Dessert for dummies to be sure, but not so dumb as to purchase pudding in a box when the homemade variety is nearly as simple.

Vanilla Pudding (From The Joy of Cooking - 1997 Edition)

To make:

Mix together in a heavy saucepan

1/3 cup sugar
2 tablespoons + 1 1/2 teaspoons cornstarch
1/8 teaspoon salt

Gradually stir in 1/3 cup whole milk or half and half (even 2 % milk will do)

Whisk in 1-2/3 cup whole milk or half and half

Place over medium heat and stir constantly until the mixture begins to thicken. Reduce heat and continue to stir and simmer for one minute. Remove from heat and stir in 2 teaspoons best quality vanilla.

You can spoon into individual serving dishes or do as I do and dump into a glass bowl, cover and spoon it out when serving.