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2 T. cornstarch
3 T. sugar (or 1.5 T. each sugar and splenda)
1/8 t. salt
2 c. milk (or 1.75 c. milk & 1/4 c. half and half)
2 egg yolks, slightly beaten
2 t. vanilla extract
Mix sugar, cornstarch, & salt in 1.5 - 2 qt. microwave-proof bowl. Add milk and whisk together. Microwave on high, stirring occasionally, until mixture begins to thicken. Remove from microwave. Pour about half the milk mixture into egg yolks and whisk together. Return to bowl and whisk together. Microwave on high, stirring occasionally, until mixture thickens. Remove and whisk in vanilla. Cover with plastic wrap (in direct contact with pudding surface to prevent skin formation) and chill.
(With splenda, 15 g carb per 1/2 c. serving.)
USES:
* Filling for Profiteroles/Cream Puffs
* Use to make super streamlined English Trifle: Put fresh berries and/or peaches/nectarine slices in small bowls and cover with vanilla pudding (thinned a little with just a little dark rum or brandy if you like). Top with whipped cream and toasted almond slivers.
Chocolate Pudding, attempt #1 (not bad!)
2 T. + 1 t. cornstarch
1/4 c. cocoa
3 T. splenda
1 T. sugar
2 c. milk
2 egg yolks
1.5 t. vanilla
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Thickening with xanthan gum (take 1):
Use 1 T cornstarch and 1/4 t xanthan gum instead of 2 T cornstarch. Proceed as usual.
This batch I used a little extra egg yolk (leftover from angel food cake) and added the xanthan gum with the egg. It thickened fine, but tasted WAY sweeter than usual. We'll see if that lasts once it cools. Very strange (and too sweet for me, at least while warm).
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