Once again this weekend I found myself feeling like an “old school” dessert favorite. Who doesn’t like a smooth, creamy bowl of pudding? I feel like it has winter treat written all over it! Now, I remember eating the little pudding cups when I was a youngin’ and making pudding from a jello style box, but I don’t believe I’ve ever tried my hand at making it from scratch. After locating a pudding recipe to doctor up, I was pleased to find that I had all of the needed ingredients already at home…bonus, right?! You have to love a recipe that is already hidden in your kitchen.
I decided to use a recipe from my newest Taste of Home magazine, but with an added wintery touch. Speaking of, this magazine subscription just showed up on my doorstep one day, so thank you to my mystery magazine gift giver! Okay, back to my delish pudding…I’m sure you have your whisk waiting. You could make this anytime given how quick and easy it is to put together.
¼ cup sugar
¼ cup brown sugar
1 large spoonful of your favorite honey
3 Tbsp cornstarch
¼ tsp salt
¼ tsp nutmeg
¼ tsp cinnamon
3 cups 2% or greater of milk
3 egg yolks
2 Tbsp cubed unsalted butter
2 tsp real vanilla extract
fresh whipped cream for topping
What you will first want to do is combine the first 7 ingredients on the list in a large saucepan…my Dutch oven worked like a charm. Stir and whisk the milk into saucepan mixture until smooth. You’ll want to cook this mixture on a medium-high heat until it gets thicker and bubblishous. Then, you’ll want to reduce the heat to low and cook/stir it for 2 minutes longer. Remove from heat.
Stir a small amount of the warm mixture into your 3 egg yolks (I’d prefer my pudding without scrambled eggs, thank you), then return the egg mixture to the rest of the pudding pot. Now you can bring it back to a boil, stirring constantly until mixture thickens and will coat the back of a spoon… about 2-4 minutes. Remove from heat. Stir in butter cubes and your vanilla extract. Cool for about 15 minutes and then you can transfer to your serving dishes or storage container. Cover and refrigerate until chilled. You can make your own little whip to put on top, or use a store bought whipped cream that you like. We happened to have a can of the 365 brand from Whole Foods on hand, but this pudding can hold its own without the whip too!
There is something to be said about eating food that looks special, so I topped ours with whipped cream, nutmeg and cinnamon sprinkles with a little cinnamon stick on the side. The warmth from the nutmeg and cinnamon spices made this a perfect pudding for a wintery Sunday night. This makes about six smaller servings, but you could easily double this recipe if you were looking to have more on hand or leftovers for the week. This will definitely be a repeat winter pudding recipe in our house. The bonus: you know exactly what went in to your pudding creation and can pronounce all the names of the ingredients. Plus, you can make it with time to spare…a win-win situation to me!
Any homemade desserts you throw together during the winter months?
This recipe was shared on Fat Tuesday, Fresh Bites Friday, and Foodie Friday.
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