
[ad_1]
![]() |
![]() |
|
|
Sometimes all we need is a bowl of When you make Vanilla Pudding what you are really doing is making a ‘cooked’ custard. The difference between a pudding and a custard is that a pudding contains cornstarch. Cornstarch is used to make the pudding thick enough to eat with a spoon. Puddings have to be cooked carefully to prevent lumps. So keep the heat fairly low and use a heavy bottomed saucepan, making sure that you stir constantly with a large heatproof silicone spatula or wooden spoon. Once the pudding has become thick, like mayonnaise, remove it from the heat and add the butter and vanilla extract. If you have any pudding. If you like your vanilla pudding warm, then by all means eat it right away. But if you like your pudding cold, simply press plastic wrap onto the surface of the puddings and refrigerate until firm (a couple of hours). For those who like a skin (film) on the top of their pudding, let the pudding cool uncovered and then cover with plastic wrap and refrigerate. Try to use good the prominent flavor in this vanilla pudding, try to use “pure” vanilla extract. Another option is to use pure |
|
|
||||
|
New Videos |
|
|
[ad_2]
Source link