Monday, June 23, 2008

Uptown Westerville Farmers' Market: Vanilla Pudding Recipe from Snowville Creamery

Vanilla Pudding from Snowville Creamery

Jen Bhaerman from Snowville Creamery shares...

Below is a basic recipe for vanilla pudding using our deliciously fresh milk.

I would recommend using this as a base for parfaits layered with macerated berries and topped with chopped almonds or pistachios.

You could also use the pudding as a filling for cakes, alternating between cake, pudding, berries and cake, finishing with fresh berries as a garnish. Enjoy!

Vanilla Pudding

3 ¾ cups Snowville Creamery whole milk
1 cup Sugar
1 pinch Salt
1 Vanilla bean (or substitute 1 ½ tsp vanilla extract)
4 ½ Tbs Cornstarch

▪ Stir together 3 cups of milk, sugar and salt in a medium sauce pot over medium-low heat.

▪ If using a vanilla bean, split in half lengthwise and scrape seeds into milk using small sharp knife, then add pod. Cook just until mixture begins to steam.

▪ Combine cornstarch and remaining milk in a bowl and blend; there should be no lumps.

▪ Remove pod from pot and discard.

▪ Add cornstarch mixture; cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick.

▪ Stir in vanilla extract, if using.

▪ Pour mixture into a 1-quart bowl and cover with plastic wrap directly on the pudding to prevent formation of a skin.

▪ Refrigerate until chilled, and serve within a day.

▪ Prior to serving whisk to remove lumps if needed.

Yield: 6 servings.

Click here for the Uptown Westerville Farmers' Market Recipe Directory.

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