Pudding is one of those classic comfort foods, but’s it’s also versatile enough to belong in several other desserts. Fruit trifle springs to mind, as well as layered parfait. As always, we include our gluten and dairy free substitutes.
- 2 cups milk – we used non dairy soy milk
- 2 tbsp cornstarch
- 1/3 cup of granulated sugar
- 1 large egg, room temperature
- 2 tbsp butter – we used Country Crock dairy free
- 1 tbsp vanilla paste or extract
- In a medium saucepan over medium heat, simmer the milk until it starts to bubble. Stir occasionally so that the bottom of the pan doesn’t burn and the milk doesn’t boil over.
- Combine the cornstarch and sugar in a small bowl. Add spoonfuls of the cornstarch mixture to the hot milk, stirring to dissolve completely before adding more. Continue until mixture is fully combined.
- In another bowl beat the egg, then very gradually mix 1/3 cup of the hot milk mixture into the egg (this is called tempering), and stir to warm the eggs and combine. Repeat with another 1/3 cup, then pour it back into the pan with the milk mixture.
- Bring the mixture to a boil, stirring, for just about a minute, then remove from heat. Add the butter and vanilla paste or extract and stir until the butter has melted and the pudding is smooth.
- Cover with plastic wrap, or pour into serving dishes, cover then with shrink wrap, and refrigerate until chilled before serving. Enjoy!