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.

Ingredients:

• 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.

Method:

1. Add all everything except the vanilla extract to a thick saucepan and using a whisk, combine well until no dry lumps remain.
2. 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.
3. 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.