Puddings have become the standard desserts at my place when we have guests coming over . After making multiple puddings, I can feel the need to switch to the other kinds of desserts. But you cannot beat the ease of making this, especially when cooking for a crowd. So until I actually make the move to other desserts, you guys are going to be bombarded with pudding recipes.
The Boston cream pudding is adapted from Clio Goodman’s book, Puddin’. I felt it was a little short on sweetness. So if I am making it again, I would increase the sugar a little bit. Its a very simple mix of milk and cream cooked with corn starch, sugar and egg yolks until it begins to thicken a bit. The cooking time is somewhere around 10 minutes. Refrigeration time is needed, so its a perfect make ahead recipe. If you are using this as a cake filling, it can be stabilized with gelatin.
Read on for the recipe.
- 3 cups milk
- 2 cups heavy cream
- 3/4 cup sugar*
- 5 tablespoons cornstarch
- 6 egg yolks
- a good pinch of salt
- 1 tablespoon vanilla essence
*I would increase it to 1 cup the next time. I felt this was a little less sweet than it should have been.
- Add all everything except the vanilla extract to a thick saucepan and using a whisk, combine well until no dry lumps remain.
- Cook this over medium heat, whisking all the time until the mixture begins to thicken, about 8 minutes. When you raise the whisk from the pudding, it should leave a faint shadow, that’s when the pudding is done. It will thicken further on refrigeration, so its okay even if it looks runny at this stage.
- Take off the heat, whisk in the vanilla. Pass through a sieve and transfer it to the serving container and let it cool for 5-10 minutes. Press a film of cling wrap on the surface to prevent the ‘skin’. Refrigerate for at least 2-3 hours before serving.
This goes to Cooking from Cookbook Challenge Group.