Vanilla Custard Pudding
Vanilla Custard Pudding. But let's not get ahead of ourselves. You should use at least 1/2 cup of evaporated milk though.
The chocolate came out too chocolatey and a little bitter, my son asked for a milk chocolate flavor so i added an extra tbs of sugar, halved the chocolate powder, melted 1/3 c semi sweet chocolate chips in at the end after the butter and vanilla then added 1/4 c half and half. I used regular white sugar but i think coconut sugar would also work. If you want to reduce the richness substitute some of the evaporated milk for skim milk.
Custard Is A Variety Of Culinary Preparations Based On Sweetened Milk, Cheese, Or Cream Cooked With Egg Or Egg Yolk To Thicken It, And Sometimes Also Flour, Corn Starch, Or Gelatin.depending On The Recipe, Custard May Vary In Consistency From A Thin Pouring Sauce (Crème Anglaise) To The Thick Pastry Cream (Crème Pâtissière) Used To Fill Éclairs.
Use a vegan instant pudding mix, as well and cut out the egg, if you’re avoiding animal products. The chocolate came out too chocolatey and a little bitter, my son asked for a milk chocolate flavor so i added an extra tbs of sugar, halved the chocolate powder, melted 1/3 c semi sweet chocolate chips in at the end after the butter and vanilla then added 1/4 c half and half. Custard can be eaten plain, like pudding, and it is used in creme brûlée and other baked desserts like flan.
You Should Use At Least 1/2 Cup Of Evaporated Milk Though.
Replace 1/2 cup sugar with 1/2 cup real. A vanilla custard sauce is the kind of recipe that comes in handy in many different dessert situations. The vanilla came out fabulous.
Regular Granulated Sugar Sweetens The Pudding.
If you choose to leave it out, simply make sure to keep the pudding over the burner until it has reached the desired thickness. My grandma has used this recipe since she was a little girl. I used regular white sugar but i think coconut sugar would also work.
But Let's Not Get Ahead Of Ourselves.
If you want to reduce the richness substitute some of the evaporated milk for skim milk. It makes a very good, rich pudding to use in cream pies, trifles, or just for eating. Whole milk is the base of the pudding.
