Recipe originally published April 20, 2012. The post has been updated with pictures & typos in the recipe have been corrected.
Hello there! Whew, it’s been awhile. It’s Spring Break though so I’ve got plans on making y’all some excellent new recipes this week. I could use some gluten free goodies myself (my soul needs it, maybe not so much my hips…ha!).
For starters: Pudding in pretty glasses!
Homemade pudding isn’t much more difficult than the boxed versions & this way you’re guaranteed it’ll be gluten free.
When I look at this photo I feel like I can become a cartoon small person and dive in…
Have you ever tempered an egg before? It means slowly adding hot liquid to eggs so that the temperature of the eggs comes up slowly without turning them into scrambled eggs. If you’ve never tempered eggs before this is a great recipe to try your hand at it. At the end you can (and should!) easily pour the pudding through a sieve to catch any little bits of egg that accidentally got cooked – you’ll end up with a really nice smooth pudding.
The vanilla wafers in the photos are Kinnikinnick Gluten Free Vanilla Wafers that we found at Meijers. I think they are possibly a bit crunchier than traditional Nilla Wafers but overall the texture and flavor are really good and they were perfect for our pudding!
- ⅓ cup sugar
- 2 tbsp cornstarch
- pinch of salt
- 2 cups whole milk (using lower fat milk will work but the pudding will be fairly runny)
- 2 egg yolks, slightly beaten
- 2 tbsp butter
- 1 tablespoon vanilla extract
- In 2 quart saucepan combine sugar, cornstarch, and salt. Slowly stir in the milk.
- Stir constantly over medium heat. Bring to a boil, then boil & stir for 1 minute.
- Temper your egg yolks by very slowly whisking about half of the milk mixture into the yolks. Then pour the yolk mixture back into your saucepan. Return to medium heat, and boil & stir 1 minute. Remove from heat. Stir in butter and vanilla.
- For the smoothest pudding pour through a sieve. Then pour pudding directly into serving dishes, cover with plastic wrap, and refrigerate at least 1 hour before serving.