Categorized | Food Fascinations

French Vanilla Custard Pudding


…or English. I can name it anything I want when I create the recipe, heheh.

The hardest part was guessing what it was that I put in it, because I don’t always measure you see.

 To 1/2 cup cornstarch add 1/2 c. sugar or less (honey is ok but is hard to work into the cornstarch – so add it straight to the milk), 1/2 teaspoon salt and 5 eggs (bright yellow farm eggs are best especially for colour, heh). Beat well. Then either add this mixture to 5 cups cold milk… stirring like nuts near the end so it doesn’t burn, nuke all the good out of it while adding radiation so it doesn’t even consider burning, or…heat the milk to scalding and then put a small amount of the hot milk into the egg mixture at a time (NOT the other way around) until 1/2 the milk is incorporated after which you can dump the egg mixture into the rest of the hot milk. Confused yet?

pudding-with-whipped-cream

Pudding with Whipped Cream

Heat this while constantly stirring until it thickens. Cool* and add whipping cream [not an option  :) ] with a sprinkle of nutmeg on top, or put nutmeg in pudding and the cream.  

 

 

*Remember cool it first, don’t do like I did: 

french-vanilla-custard-pudding

Pudding with …a mess

 

 

The cream kind of melts when the pudding is hot. When the bowl is already full it runs all over. I tried to beat the cream to the counter with my tongue but didn’t make it.   This kind of recipe is common fare for farmers with cows and chickens.Cream sure has taken a back door lately. Don’t cut everything good out of your life, just use it with moderation. 

This way of making custard saves on power that the oven would ingest so it’s an energy conscious version.

 

 

 

 

 

 

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*You may use this recipe for your own personal use and not for financial gain, as I am the creator and all rights belong to me. If you share the recipe, please send this information with it and a link to my blog. I want to know what they think.

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10 Responses to “French Vanilla Custard Pudding”

  1. Naomi says:

    I get pudding and custard mixed up. I always thought that your recipe was pudding and that custard is the stuff you don’t stir and is baked in the oven. Both are my favourite foods. I really could live off of it.
    I’ve been making the ‘no stir’ stuff and putting it in a double boiler to save on using the oven. Not even one member of my family shares my love of this fabulous food, and if I make a full batch, I will eat the whole batch in one sitting.
    I don’t even call it a dessert. To me, it doubles quite nicely as breakfast, so long as you use only a 1/3 of the sugar.
    Thanks for making me crave it! I haven’t had any since this morning….

    • sherry says:

      since this morning ay? custard has eggs. pudding doesn’t necessarily. certainly it’s liked the baked custard without the oven.

    • Naomi there are two kinds of custard, baked and boiled. I like them all. Tell me about this no stir variety, is that done on the stove top?
      I love custard. I also love Tapioca Pudding. I used to eat a little every night before Bed because it would knock me out halfway through eating it. I mean practically face down i the bowl. For this reason I renamed it Tapioca Pud.

  2. Naomi says:

    Oh! Duh. Thanks for the clarification.
    I could seriously live off the stuff. It’s my comfort food.

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