Vanilla Pudding: Could someone explain this recipe to me?
Ingredients
1/3 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon fine salt
2 1/4 cups whole milk
3 large egg yolks, lightly beaten
3 tablespoons unsalted butter, cut into small pieces
2 teaspoons vanilla extractPreparation (relevant parts)
- Place a mesh strainer over a 4-cup measuring cup or bowl with a spout and set aside.
- (... cook the pudding ...)
- Remove from the heat and stir in the butter and vanilla extract until the butter is melted and completely incorporated. Pour the pudding through the prepared strainer. (...)
I was hoping someone could explain the methods to me, since in my eyes they are bizarre.
- Firstly, why would one use sugar and salt together? Does the salt have some special needed properties?
- Secondly, why cook the pudding until it is thick and then add the butter and vanilla extract? Wouldn't that make it harder for them to mix and why not add them before?
- Lastly, why pour the pudding through a strainer at all?
Best Answer
I don't know why this pudding is especially "easy" -- it's similar to other pudding I've made. Perhaps I've always taken the easy road...
- Salt is a flavor enhancer that makes nearly everything taste better (e.g., enhance sweetness, reduce perception of bitterness. There are many more links on that topic; that was the first reasonable one I saw.) I don't think salt is magical in any other way in this recipe.
- Adding ingredients after cooking: For vanilla, it loses some of its volatile taste/aroma when cooked. Common to add vanilla and ilk near the end of stuff like this (and sugarwork, other cooked confections, etc.).
- Sieve: For smoothness. To get out the lumps. Sometimes done for certain things like crème pât, and sauces or gravies. In this case, to ensure that no starch (etc.) lumps remain. Another question/answer suggests to use a blender (e.g., immersion blender) as a possibility also.
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What is vanilla pudding made of?
Milk: Whole milk is the base of the pudding. Feel free to swap up to \xbd cup milk for half-and-half for a richer pudding. Sugar: Regular granulated sugar sweetens the pudding. Nothing fancy here!What is pudding made from?
In the United States, puddings are nearly always sweet desserts of milk or fruit juice variously flavoured and thickened with cornstarch, arrowroot, flour, tapioca, rice, bread, or eggs. The rarer savoury puddings are thickened vegetable pur\xe9es, souffl\xe9-like dishes, or, like corn pudding, custards.How do you make simple pudding?
StepsHow do you spell vanilla pudding?
A recipe for homemade vanilla pudding. It is made the old-fashioned way by cooking milk, sugar, flour, eggs, and vanilla on the stove then chilling.How to Make Homemade Vanilla Pudding | Pudding Recipes | Allrecipes.com
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