Blanca'S Rich And Creamy Vanilla Pudding – a delicious recipe with cornstarch, salt, milk, condensed milk, egg yolks, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, combine the cornstarch and salt. Slowly whisk in the whole milk then the sweetened condensed milk until thoroughly combined.
2
Heat the mixture over medium heat, whisking constantly and scraping sides and bottom of saucepan.
3
When mixture begins to thicken a bit, add about 1 cup of it to the egg yolks. Mix well and then add the egg mixture back to saucepan.
4
Cook, stirring constantly, until thickened.
5
Strain the pudding through a fine-mesh strainer into a bowl, scraping with a rubber spatula to pass the pudding through. (I know this is an extra step, but it removes any bits of cooked egg, so the pudding is smooth.).
6
Stir the butter and vanilla into the pudding until the butter is melted.
7
To prevent a skin from forming, press a piece of plastic wrap directly on the surface of the pudding or you can dust it with a little bit of cinnamon and put some raisins on top like my mom does. Refrigerate until set, about 3 hours.
456
kcal
Calories
23
g
Fat
38
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 tablespoons cornstarch, 1/2 teaspoon salt, 5 cups whole milk, 1 (14 ounce) can sweetened condensed milk, and more.
Yes, Blanca'S Rich And Creamy Vanilla Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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