Recipe Idea: Homemade Vanilla Pudding (Jackie’s Pudding)
Don here at Recipe Idea Shop, telling you about our family’s delicious Homemade Vanilla Pudding (AKA Jackie’s Pudding).
In the first “in-law” family I had there were 4 children. My mother-in-law was the oldest and her brother Jack was the youngest. They grew up in a time when household help was common in the northern suburbs of Chicago. Their cook was Fanny. And a great lady she was. When I met her, she was well into retirement.
As the Holden children were growing up, each had a favorite dish that Fanny made. Jack’s was this Homemade Vanilla Pudding. Hence the family’s name for it—Jackie’s Pudding. I’d like to say I learned how to make it from Fanny herself, but it was my first wife Pam who carried on the tradition of making Homemade Vanilla Pudding AKA Jackie’s Pudding for her uncle Jack. I learned to make it from her.
The recipe serves 4—there were four siblings, after all! Lois and I use this pudding recipe for vanilla pudding, pie and Chocolate E’claire Cake. It’s terrific!
Equipment you will need includes a heavy bottom sauce pan or double boiler, wooden spoon, measuring cups, measuring spoons, serving bowls or ramekins (or a pie plate if you are using it for a pie) and plastic wrap. Here are some of the tools that we really like using when we make Jackie’s Pudding:
Read on for recipe and nutrition…
- 2 cups cold milk
- 1 heaping tablespoon of corn starch
- 1 large egg, beaten
- 1/3 cup sugar
- 1 teaspoon vanilla
- You can make this in a heavy bottom pot directly over the fire if you want to watch it closely and stir it continuously. Otherwise a double boiler works. Takes a bit longer but is more forgiving if you don’t stir often enough.
- Put the cornstarch in the pan and add the milk. Stir until the cornstarch is dissolved.
- In a separate dish mix the egg and sugar. Set aside.
- Begin heating the milk/cornstarch mixture over low heat.
- Then as the milk and cornstarch mixture heats up, gradually raise the heat to medium or medium high, stirring all the while.
- When the milk mixture is about 100F, add a couple of tablespoons of hot milk to the egg-sugar mixture; then stir this mixture into the pot.
- Continue heating, stirring constantly until the pudding boils.
- Reduce the heat and continue cooking and stirring for several minutes until the pudding thickens.
- Stir in the vanilla.
- Pour the hot pudding into ramekins.
- Place a piece of plastic wrap directly on the top of the pudding to prevent a film from forming.
- Let cool to room temperature; then refrigerate for at least 2 hours before serving.
- Top with berries, or fruit syrup. Serve with a shortbread cookie.
- Use 1-1/2 cup milk and 2 egg yolks. (Reserve the egg whites for meringue to top the pie.)
- Cook the same as above and pour into a baked pie crust.
- Cover directly with plastic wrap and chill for 2 hours.
- Top with [url href=”http://recipeideashop.com/lemon-meringue-pie/” target=”_blank”]Meringue[/url] and serve with berries, sliced fresh peaches or slices of poached pears.