Batter Pudding

Pudding.. Puddingah.. Puh-ding-gah.

Is anybody else like me and tries to imitate Bill Cosby everytime the word pudding is uttered.  No?

I didn't think so.

I'm really into this recipe idea because I actually use pudding on a fairly semi-regular basis.  Hubbs loves puddin'.  Even the sugar-free kind I buy him when I feel like dieting.  He doesn't diet, but then again, he doesn't taste-test and re-taste-test every batch of pudding I make for him either.

I've actually got quite a few recipes in my arsenal that call for pudding.  As much as I hate to admit, I am slowly but surely jumping onto the bandwagon of homemade puddings.  I do love the boxed brand, but I think that with the boxed cake mix, at least some part of this foodie adventure should involve some homemade goodness.

There are a lot of desserts that get a healthy dose of flavor from adding pudding.  You can substitute pudding for a layer of icing on a double decker cake.  You can throw it in a graham cracker crust and call it pie.  Or, you can find the biggest spoon in your kitchen and go nuts!




Batter Pudding
(adapted from Gingerbread Bagels)

3 cups milk
4 egg yolks
1/4 cup cornstarch
1/3 cup sugar
1/3 tsp salt
1 tbsp butter
1 tsp vanilla
1/2 cup boxed mix


Heat milk in a large saucepan until simmering on medium.

In a stand mixer, combine boxed mix, egg yolks, cornstarch, sugar and salt for about 5 minutes on low.

Reduce the stovetop to low and and add the yolk mixture slowly into the saucepan.  Stir constantly for up to 10 minutes until the pudding becomes thick.

Remove from heat and add butter and vanilla.  Continue to whisk until smooth.




Listening to:  Diddy - I'm Coming Home