Sunday, October 26, 2008

Vanilla Pudding (or a vegetarian Vanilla Custard)

Update: do go and read the below mentioned post of Bharati, a good read for all health conscious mothers!!
Inspired by this post on chocolate pudding by Bharati of Veggie foodist , I also tried my hand at home made vanilla pudding and it turned out great. It is a very simple thing to make and I knew it all the time, and I had also seen on the packets of puddings the ingredients and found it quite easy too, but never tried it myself until now.

Preparation time: 5 minutes
Cooking time: 15 minutes
Utensils: a whisk, a deep saucepan, a tabelspoon, a bowl, measuring spoons

For 4 servings

Ingredients:

400 ml milk (depending on the thickness required one can also increase the quantity later)
1 pinch of curcuma (a pinch is enough to give a light lemony colour to the pudding)
2 teaspoon bourbon vanilla extract (or any vanilla extract)
4 level tablespoon cornstarch
4-6 level tablespoon sugar (take lesser in the beginning , as sugar can also be added later)


Method:

  • Take out about 6 table spoons of milk before adding it to a deep saucepan
  • Add the cucuma and vanilla extract to the milk and whisk
  • while stirring in between, bring it to a rolling boil, reduce heat and stir
  • In the mean time mix the cornstartch and sugar with a spoon and add 6 tablespoon of the cold milk to it to make a smooth paste*
  • When the milk starts to boil, remove from heat and while whisking continuously slowly add the cornstarch paste.
  • Stir further till it mixes evenly
  • Place back on heat and bring to boil again on medium heat while stirring in between, making sure that the base of the pan does not burn
  • When it starts to throw bubbles reduce heat and let it simmer for a few minutes, while stirring
  • Serve warm with fruits of choice or just plain
*NOTE:
  • add the milk to the cornstarch after adding sugar
  • ad the milk slowly one spoon after the other and mixing thoroughly in between
  • use a small whisk or fork to crush the lumps, if they don't dissolve
As you can see in the picture, this time I was abit careless and burnt my pudding a bit at the base. It wasn't that bad, only slightly and partly because of bourbon vanilla. But, I would love to know, if any of you have tips for that. One is to put some cold water at the base before adding milk, it does not seem to do anthing for me.
So, guten appetit! we enjoyed our simple dessert with some fruits, hope you do yours too.

TIP: I also use vanilla pudding to make fruit triffle.

1 comment:

DEESHA said...

vanilla pudding looks yum