EASY vanilla pudding, Betty Feezor style.

[norgeway]

You know how you have to stand and stir forever to make cooked pudding, well here is a Betty Feezor recipe that takes most of the work out of it, It looks like it would not work, but does, wonderfully!
Grandmas Vanilla Pudding
2 1/2 cups milk
2 egg yolks
1/2 cup sugar
pinch salt
3 tablespoons cornstarch.
1 tsp vanilla
1 tablespoon butter
Into a heavy saucepan, pour 2 cups of the milk, add salt, pour in the sugar..DO NOT STIR, turn the heat on high, Quickly mix the 1/2 cup milk to a smooth mixture with the cornstarch,beat in egg yolks well, when the milk mixture comes to a high rolling boil, remove from heat and pour in the milk cornstarch mixture, stirring quickly, place back over heat stirring all the time for about a minute, remove from heat add butter and vanilla, it is smooth as glass and wonderful.

 

[kevin313]

Hans,

This one I have to try!! Betty's recipes never disappoint!!

 

[norgeway]

It makes..

A good base for Bannana or Pineapple pudding, especially if you are in a hurry.

 

[circlew]

Looks like it would also be a suitable base for Coconut Cream or Chocolate Cream Pie.

 

[franksdad]

Hans...

Sounds good!  Thanks for sharing!

 

[william637]

Betty Feezor

Now there's a name I haven't heard in a long time.

My favorite desserts are pretty much all custards. I make them all the time. I have a great pressure cooker rice-pudding recipe that I make and then combine with a vanilla pudding that is very similar to Betty Feezor's.

My time-saving tip: measure your milk first and put it in the microwave while you are collecting and measuring everything else. It kills a lot of time on the stove top - and makes the cornstarch mixing go much smoother.

 

[norgeway]

Microwave..

LOL, I dont own one!

 

[frigilux]

Hans-- I want to make this pudding, but need one thing clarified: Do not whisk the milk/sugar mixture at all while it's heating to a boil? Doesn't it burn to the bottom of the pan, especially on high heat?

Learned about Betty Feezor from her fans here at AW. Bought two of her cookbooks and have several favorites. Lots of great comfort foods!

 

[norgeway]

NO..

It does not burn, darned if I know why!

 

[mixguy]

Why there is no scorching or burning

Three reasons: 1) Using the heavy sauce pan spreads the heat evenly, 2) the sugar is "wet" by the water in the milk 3) the sugar on the bottom buffers the milk from the heat and sticking to the bottom of the pan. Once the sugar is dissolved in the milk (and it would be near boiling temperature) some stirring had better begin or there would be scorching. The method used in the recipe saves time and assures a nice result. A whisk would incorporate the two mixtures together faster with less chance of splashing than with a spoon also. A thick bottomed saucepan is the key piece of equipment for the recipe to be successful.

 

[mrb627]

Chocolate

How much cocoa would you add to make this a dark chocolate pudding?

Malcolm

 

[NYCWriter]

Thank you!!!

Can't wait to try this!