Recipes
Vanilla Pudding RecipeThis is a basic recipe for vanilla pudding using our deliciously fresh milk. I would recommend using this as a base for parfaits layered with macerated berries and topped with chopped almonds or pistachios. You could also use the pudding as a filling for cakes, alternating between cake, pudding, berries, cake and finishing with fresh berries as a garnish. Enjoy!
VANILLA PUDDING
3 ¾ cups Snowville Creamery Whole Milk
1 cup Sugar
1 pinch Salt
1 Vanilla bean (or substitute 1 ½ tsp vanilla extract)
4 ½ Tbs Cornstarch
Stir together 3 cups of milk, sugar and salt in a medium saucepot over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into milk using small sharp knife, then add pod. Cook just until mixture begins to steam.
Combine cornstarch and remaining milk in a bowl and blend; there should be no lumps. Remove pod from pot and discard. Add cornstarch mixture; cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
Pour mixture into a 1 quart bowl and cover with plastic wrap directly on the pudding to prevent formation of a skin. Refrigerate until chilled, and serve within a day.
Prior to serving which to remove lumps if needed.
Yield: 6 servings. |
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