Vanilla pudding with milk
Votes: 1
Time: 4 hours 20 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This delicate vanilla pudding is delicious on its own, but it's even more delicious and textured with crushed chocolate wafer cookies. Stir some of the crushed cookies into the pudding, and sprinkle the remaining crumbs over the dessert in the bowls. It looks absolutely stunning. Make the pudding the night before to allow it time to set in the refrigerator and set well.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4.5 cups whole milk
- 1 cup of sugar
- 1/3 cup cornstarch
- 5 large egg yolks, beaten
- 2 tsp vanilla extract
- 110 g chocolate wafer cookies (about 20 pcs.)
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Recipes with similar ingredients: vanilla pudding, eggs, milk, starch
Cooking the dish according to the recipe:
- In a large saucepan, heat 4 cups milk over medium heat until steaming.
- In a large bowl, combine sugar, cornstarch, and 1/2 teaspoon salt. Beat the egg yolks with the remaining 1/2 cup milk.
- Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue cooking, whisking constantly, until the pudding thickens, 3-4 minutes. Remove from heat and stir in the vanilla extract.
- Cool slightly, stirring several times to prevent a skin from forming. Place a piece of plastic wrap directly on the pudding and refrigerate until completely cooled and thickened, about 4 hours.
- Before serving, vigorously whisk the pudding until smooth. Place the cookies in a zip-lock plastic bag and lightly crush them with the smooth side of a meat mallet or the bottom of a measuring cup. Set aside 1/2 cup of crushed cookies and fold the rest into the pudding. Divide the pudding into six to eight ramekins and top with the remaining crushed cookies.
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