Biochemist's Cookbook

Saturday, February 16, 2013

Vanilla pudding

I felt like making myself some dessert, and remembered that pudding takes very little effort, and tastes great. This vanilla pudding is quite sweet, so it went very well with frozen red currant. Recipe adapted from this one.

For four portions:

5 dl full-fat milk
1 dl sugar
3 tbsp corn starch
pinch of salt
3 tsp vanilla sugar
Prep time: 10 minutes
Chilling time: at least half an hour


What to do:

  • Combine the dry ingredients in a small bowl.
  • Heat the milk in a saucepan over medium heat, until it starts to bubble a little.
  • Start adding the dry ingredients, a little bit at a time, while constantly whisking the milk.
  • Cook for a few more minutes (on medium heat) while whisking, until the mixture thickens to a consistency of custard.
  • Pour into serving cups, wait for the pudding to cool down a little, then cover with cling film and chill in the fridge for at least half an hour.
  • Serve with some berries or jam.

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