Now that our nest is empty, Hubby and I are having trouble using up a gallon of milk. Â To be honest, I’ve started buying half gallons and even with half gallons, I have to be intentional in my cooking so that doesn’t spoil.
Today I used up a bit of milk making a real favorite of Hubby’s, Amish Vanilla Pudding.
It is completely and totally yummy. Â After you’ve had homemade pudding, you would never want to go back to the box mix. Â Here’s the recipe.
3 1/2 c milk scalded
3/4 c sugar
1/3 c cornstarch
1 T butter
1 t vanilla
2 egg seperated
1/2 c milk
Make a thickening with the dry ingredients, beaten egg yolks and the 1/2 cup cold milk. Â Pour the mixture into the milk until it thickens. Â Add vanilla and butter. Â Beat the egg whites (I do it until they are stiff to make it fluffy) stir it into the pudding. Â The egg whites actually don’t dissolve into the pudding when they are beaten until stiff. Â That’s the way Hubby likes it.
It does burn easily so you really need to tend to the pot.
It’s extra good served with the vanilla wafer cookies.
We buy our milk in two-pint plastic bottle, a week’s worth at a time, and put them in the freezer. Each one takes a day to thaw (UK climate!) but they’re quicker if we stand them in warm water. So we always have fresh milk, and there’s always plenty. I used to put each bottle inside a plastic bag, in case it split, but none of them ever split so I don’t bother now.
are you stirring this into the scalded milk? (and you don’t have the egg whites in the ingredient list) but it looks so YUMMY!
thanks,
This was the pudding my Mom always made as her feel better soon comfort food. Boxed pudding doesn’t even come close. And if that didn’t do the trick then she made homemade mac ‘n cheese.
I too have decreased my milk consumption, however,DH still drinks a lot of it. When you are over 50, one still needs 3 calcium a day.So powdred milk in my coffee, yogurt at night, and if i don’t get a 3rd in there, I try to take some Ca pill. But a lot of veggies like Spinach had CA too.
your pudding sounds great, and I think I might try it this week even though DH just opened a new gal of milk.
This reminds me on how I make fluffy tapioca pudding.
Try buying Organic milk. I buy a half-gallon of Organic 1% milk and it lasts for a long time. The “use by” date is a distant date! Tastes just the same but lasts so much longer.
My husband is diabetic (and I don’t need the calories!). I just made this using Splenda. It turned out great and tastes just as delicious!