Vanilla Pudding

There are times when instant ingredients are not readily available when you needed them those kinda " boxed " type of rescuers but thanks to the conventionals that never fade, I can still make and remake recipes. Use your creativity and you'll never know your's is even better. You can actually use instant pudding by Jell-o, but i want to share this recipe in case you are into the same predicament as I am now =D.



You can use this pudding as a filling for your pastries: fruit pie, eclair, puffs etc..even ice creams if you must! So here is the recipe...

VANILLA PUDDING
Makes 1 1/2 cup Pudding

Ingredients: 

3 egg yolks
3 cups fresh milk
9 tbsp caster sugar
3 tbsp cornstarch
3 tsbp unsalted butter
2 tsp vanilla

Method:
1. Mix egg yolks and 1/4 c milk. Set aside.
2. Combine milk, sugar and cornstarch. Simmer over  low heat.
3. Pour about 1/3 of the half simmering mixture over the egg yolk/milk to temper the yolk and mix it to combine. Tempering prevents the egg to curdle when it is poured over the simmering mixture. Then, pour the entire egg/milk liquid to the simmering mixture and cook over low heat until the texture is smooth and thick as a pudding. Remove from heat.
4. Add butter and vanilla then combine thoroughly. 

5. Set aside to cool or press a plastic wrap onto the pudding to prevent the formation of skin then place the pudding in the fridge.

6. Ready to use.