16 hours ago
Friday, January 29, 2010
This weekend's recipe isn't anything fancy, but the oh-so-simple pudding is so versatile, like a great sauce. Leave out the cocoa and you have vanilla pudding, add bananas and Nilla wafers to the vanilla pudding and you have an incredible banana pudding (make sure you save some for breakfast). Layer the pudding with pound cake, jam and frozen berries for a comforting trifle, or use the pudding as a pie filling. It's creamy and rich, and knocks the socks off the Jello-in-a-box stuff, and it's just as simple as the cook-n-serve Jello pudding, and clocking in at 20 minutes not much more time consuming than the instant kind. And more comforting than a rich, creamy pudding, especially one you don't have to eat out of a plastic, foil-topped cup?
1/3 c flour
3/4 c sugar
2 c milk (use 1 can evaporated skim milk plus enough regular milk to make 2 cups for a very rich, fat-free alternative to whole milk)
a pinch of salt
3 Tbsp. cocoa powder (optional, for chocolate variation)
1 tsp. vanilla
small knob of butter (optional)
Beat the eggs and combine with sugar in a medium saucepan. Stir in the flour and cocoa. You can mix the cocoa with a little milk first to keep it from clumping, if you like. Add the milk and a pinch of salt. Cook, stirring constantly, over medium heat.