If you use good vanilla and real butter, this is unspeakably delicious
Ingredients:
4 tsb flour
1 and 1/2 cup sugar
3 cups milk
3 eggs, separated
Pinch of salt
2 tbs butter
1 tbs vanilla
Instructions:
(1) Separate eggs. Reserve the whites for some other cooking task, or make an egg white omelet with them later
(2) Combine flour, sugar, and salt in heavy saucepan. Whisk to mix.
(3) Beat the egg yolks. Add in a little milk and beat some more. More milk, more beating. When you've got about half a cup in there, then mix them into the rest of the milk.
(4) Put pan with flour and sugar on low heat, and blend in the milk a little at a time. You can use the whisk or a wooden spoon. Your aim to avoid creating lumps.
(5) When the milk is all mixed in, if you have created lumps, you can beat them out with an immersion blender or run the whole mess through sieve. This is a pain in the neck, but it happens.
(6) If you haven't created lumps, or once you de-lump, then cook the pudding on a medium heat, stirring pretty much constantly, until it boils. Beat one more minute, counting as you stir briskly.
(7) Remove from sauce pan and stir in the butter. Once it's in, add the vanilla. Stir until the butter is all melted and mixed in.
You can eat this warm (I always do) or chill it in the fridge for about half an hour.
If you want banana pudding, slice in bananas after Step 6.
Ingredients:
4 tsb flour
1 and 1/2 cup sugar
3 cups milk
3 eggs, separated
Pinch of salt
2 tbs butter
1 tbs vanilla
Instructions:
(1) Separate eggs. Reserve the whites for some other cooking task, or make an egg white omelet with them later
(2) Combine flour, sugar, and salt in heavy saucepan. Whisk to mix.
(3) Beat the egg yolks. Add in a little milk and beat some more. More milk, more beating. When you've got about half a cup in there, then mix them into the rest of the milk.
(4) Put pan with flour and sugar on low heat, and blend in the milk a little at a time. You can use the whisk or a wooden spoon. Your aim to avoid creating lumps.
(5) When the milk is all mixed in, if you have created lumps, you can beat them out with an immersion blender or run the whole mess through sieve. This is a pain in the neck, but it happens.
(6) If you haven't created lumps, or once you de-lump, then cook the pudding on a medium heat, stirring pretty much constantly, until it boils. Beat one more minute, counting as you stir briskly.
(7) Remove from sauce pan and stir in the butter. Once it's in, add the vanilla. Stir until the butter is all melted and mixed in.
You can eat this warm (I always do) or chill it in the fridge for about half an hour.
If you want banana pudding, slice in bananas after Step 6.
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