Cooked Pudding is probably the best comfort food I can think of. Nowadays, we’re always in such a hurry that we tend to rely on the convenience of prepared (processed) foods. Don’t get me wrong, there is a time and a place for instant or packaged puddings. But there is just something about the flavor and creamy texture of a cooked pudding that cannot be duplicated. If I want to update the old-fashioned recipe for cooked pudding, the best way I can think of is to make it in the microwave rather than on the stove top.
Years ago, I tried to make homemade cooked pudding on the stove top, but I scorched it! I didn’t think anyone would have wanted to eat my burned pudding so I tossed it out! I learned that when making pudding on the stove top, it’s important to continually watch and stir the pudding as it cooks so that it won’t scorch and blacken on the bottom of the pan.
This microwave method removes the risk of scorching the pudding!
Here’s how I make this creamy, delicious pudding:
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk, divided
2 eggs + 1 egg yolk
2 Tablespoons butter
1 Tablespoon vanilla extract
Mix the sugar, cornstarch, salt and 2 cups of the milk into a microwave safe bowl. Microwave on high until the mixture comes to a boil.
Meanwhile, in a separate bowl, whisk together the eggs and the remaining 1 cup of milk.
While whisking the egg mixture, slowly ladle about 1 cup of the thickened hot milk mixture into the egg mixture. (This is called “tempering” the eggs. This process slowly warms the eggs so that they don’t become “scrambled” when added to the rest of the hot mixture!)
Once the egg mixture has warmed up by tempering it, add it to the hot milk mixture and whisk. Microwave on high again until it reaches a boil (stir with the whisk about every 30 seconds.) It may take 3 – 4 minutes. Continue just until it’s thickened.
Remove from the microwave and stir in 2 tablespoons butter and 1 tablespoon vanilla extract.
You will see that the mixture coats the spoon and becomes very creamy!
Pour into individual serving dishes and chill several hours before serving (or if you want, you can eat it while it’s still warm!)
Makes 4 – 6 servings.