Homemade Vanilla Pudding Recipe
The vanilla pudding recipe was asked a few weeks ago. I think it is a recipe that I have been asked recently and that I could prepare for publication the fastest. It's a too small thing to be proud of, but I can't help but feel proud. Since it is a very, very simple recipe, I prepared it immediately after being asked.
It is very similar to the chocolate pudding and banana pudding recipes I've shared before. After all, it's all pudding anyway. The biggest difference with vanilla pudding is that I use two egg yolks. It is all about the desired consistency. There are ingredients that determine the consistency such as chocolate in chocolate pudding and banana in banana pudding. Vanilla, the main flavor of vanilla pudding, has no effect on consistency. That's why we do this with egg yolks.
Is Egg Yolk Necessary?
Egg yolk is used as a binder and thickener in desserts and soups. You know that when you mix water and oil under normal conditions, the oil rises above the water. If you add enough egg yolk to this mixture and mix and cook it, the oil and water will bind together.
To better understand the power of egg yolk, you can also consider the mayonnaise recipe. If you whisk the oil alone, nothing will happen. But when you whisk it together with the egg yolk, it binds and thickens and turns into mayonnaise.
For this reason, when you see egg yolk in soup or dessert recipes, don't think like "What's the egg yolk doing here, I'm sure nothing happens if I don't use it." There is a reason why it is used. Believe me, no one separates the egg yolk from the white and puts it in a dish arbitrarily.
In vanilla pudding, egg yolk is also used to bind the ingredients together and to soften the hard consistency caused by cornstarch and make it velvety. Of course, you can make pudding without using egg yolks. It is possible to do something in many different ways, at many different levels of quality. While I am preparing and sharing a recipe, I always aim to get the best result so that my effort and your effort is not wasted. To get the best results from this recipe, I recommend making the recipe with the same ingredients.
The thing that causes the most concern in egg recipes is the eggy smell. The two most likely causes of egg smell in milk desserts are that the egg is close to spoilage and has not been whisked well. If you didn't notice the first one when you broke the egg, before adding it to the dessert, unfortunately there is nothing that can be done for it. But it is possible to take precautions for the latter. When the egg yolks are added directly into 1 liter of milk, there is a possibility that they will not mix well if they are not whisked long enough, since the amount of mixture is big. In order to eliminate this risk, in this recipe, I first make a small amount of mixture with egg yolks and whisk it very well and then add the remaining ingredients. I recommend that you pay attention to this step as well.
Enjoy the recipe...
- 1 liter of milk
- 5 tablespoons of cornstarch,
- 3/4 cup sugar,
- 2 egg yolks,
- 1 tablespoon of butter,
- 1/2 teaspoon of ground vanilla powder.
- Take sugar and egg yolks in a saucepan,
- Add 1 cup of milk and whisk it very well,
- Add cornstarch and remaining milk and whisk until you see no lumps,
- Cook over low-medium heat, stirring constantly, until it thickens,
- Add the butter and cook for another minute, stirring constantly,
- Turn off the heat and add the vanilla and mix,
- Divide into serving cups and garnish with crumbled biscuits and raspberries,
- Serve cold.