I did as Kyo suggested, put in all the dry stuff and added in the cold wet stuff. Worked great!! I also used raw milk (which is legally sellable in my state) and this was a great use for it as it is cooked...and the supercreamy milk only added to the richness!!
Instead of vanilla extract, I just split and plopped in what I had left of a Madagascar vanilla bean (I already had maybe a quarter of it cut off to make something else and wanted to use it very soon), and let it sit in there during the whole cooking process, taking out the bean pod when the pudding was thick enough. It only made this more wonderful and rich. The flavor really comes through because of using the cornstarch and not using eggs.
I also just bought three Tahitian vanilla beans, which do NOT have the same smell and taste as the Madagascar beans...and I bet you'd really be able to tell the subtle difference in the beans using *especially* this recipe!
Next time I might quadruple this. The original recipe doesn't make enough. I already doubled it and my mom ate almost half of it in one sitting. Thanks mom. :P
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I did as Kyo suggested, put in all the dry stuff and added in the cold wet stuff. Worked...