Friday, May 7, 2010
Homemade Vanilla Pudding with Rhubarb Compote
Sometimes when the boys take an extra long nap in the afternoon I find myself in the kitchen, with dinner prepped and looking for something else to make. This Wednesday afternoon I found a recipe for Homemade Vanilla Pudding and thought, I can make that. Now for no big self-righteous reason my kids have never had pudding, so I thought they would love it, as I do.
And it is surprisingly easy, but it takes attention, so it's best to do it while the kids are sleeping, rather than when they are under your feet.
1 cup sugar ( I would reduce this next time to 3/4 c.)
1/4 c. all purpose flour
1/2 t. salt
- whisk together in a bowl and set aside
2 c. milk ( not skim)
vanilla bean, halved lengthwise & scrape seeds out.
** my vanilla beans have been soaking in cheap rum for 2 years, making their own vanilla extract & killer rum flavored beans, try it!!
- Heat milk & vanilla seeds over medium heat for about 7 min. don't scald, just heat until you see tiny bubbles form on the edges of the pan.
- Pour heated milk into the sugar mixture and mix into a light batter. Pour back into the pan and heat for 5 min. on low heat.
4 egg yolks, slightly beaten
- pour a small (3/4 c) amount of hot milk/sugar mixture into egg yolks, whisking constantly ( you're tempering the yolks ). Than add the heated egg yolk mixture back into the milk/sugar mixture, whisking constantly over medium heat, until it is thickened & bubbly, 10 more minutes.
4 T butter, cut into small pieces.
- once pudding this thick & bubbly, pour it into a bowl through a fine sieve, to get out any pods or egg schmutz, add butter and mix until it is melted & incorporated.
I then poured the vanilla pudding into prepared bowls with Rhubarb compote on the bottom for a little drama. Chill and serve your adoring family who will think you are magic.
Bravo to desert on a Wednesday.