Vanilla Pudding: A Flavor Fave Ready to ParTAYE

Some of my fondest food memories are those simple, scratch desserts mom made. It was her final dish of love that sent us off into the night.

Vanilla pudding offers a canvas for adornment; fresh fruit, jams, fountain sauces, crushed cookies—so much love on a vanilla pillow!

And malted milk powder brings extra joy and remembrance!

INGREDIENTS: Malted milk is a secret flavor booster [find in supermarkets]

• sugar – ⅓ cup
• cornstarch – 4 TBS
• agar – 1/2 tsp [or gelatin]
• malted milk powder – 3 TBS [opt.]
• salt – 1/4 tsp
• yolks – 2 large
• milk – 2 cups, divided, whole or thick plant based milk
• butter – 1 TBS
• vanilla – 1½ tsp

INSTRUCTIONS:

1. In a medium pot combine the sugar, cornstarch, agar, salt, malted milk powder [if using]
2. Whisk in the egg yolks
3. Add 1/4 cup of the milk and whisk into dry mix to dissolve; then add remaining milk
4. Cook over medium low heat and stir occasionally until bubbling, then maintain a gentle simmer for about a minute
5. Remove from heat and add butter, and vanilla
6. Cool to room temperature, then chill

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TURN NILLA PUDDIN INTO WHISKEY HARD SAUCE

I elevated this pudding once more by adding 1 1/2 —2 tablespoons of whiskey [or rum or brandy] off heat when adding the vanilla and butter. Once it has cooled use a whisk to make creamy. On occasion add a dusting of grated nutmeg to turn it into an eggnilla pudding

I served this along side of Banana Miso bread and won second prize in a local bake-off.

My Banana Miso Bundt Cake with Nilla Puddin Whiskey Hard Sauce is Dead Center

Recipe adapted by B. Hettig