Luna Cafe's Ultimate Vanilla Pudding (Perfect Stovetop Custard)

Ultimately I'd say not having an oven has negatively limited my cooking, but it has compelled me to get a little experimental with the stovetop (I never expected to be making toast in a frying pan), lower my expectations (stovetop granola just doesn't have the crunch that oven-baked granola does) and I've certainly taken advantage of the internet where and when I can. This pudding recipe is one example of internet gold.

I made this pudding again and again until I got it perfect. I've made classic vanilla; chocolate pudding with melted chocolate bars; brown sugar pudding with boiled brown sugar and butter; and key-lime pudding with key-lime powder from my Uncle Cory. It's quick, rich, and delicious!

Seriously, go make this now!!

LunaCafe’s Ultimate Vanilla Pudding – Chelsea’s Version Notes + Makes about 3 cups, or six ½-cup servings. + It isn’t required, but the inclusion of some cream makes for an exceptionally luscious pudding. + Adding butter apparently increases the richness, but I forgot the first time and haven’t used it since because, trust me, richness is not an issue with this recipe. + Cooking method: This might be worth cooking in a double-boiler. Because of the focused flame of my gas stovetop, I put the pot up on two stacked supports, to keep it off the powerful direct flame. I don’t know how the process might respond to a low-heat coil… Ingredients ·   4 large egg yolks ·   ½ cup sugar ·   4 tablespoon cornstarch ·   3/8 teaspoon fine sea salt ·   3 cups whole milk (or ¾ cup cream and 2¼ cups whole milk) ·   3 tablespoons unsalted butter, room temperature, cut into 12 chunks ·   1½ teaspoon vanilla Directions 1.    In a small bowl, whisk egg yolks with ½ cup of the milk until well combined. Set aside. 2.    In a 3-quart saucepan, whisk together sugar, cornstarch, and salt, and then slowly whisk in the rest of the cold milk (2 ½ cups), a little at a time to ensure no lumps form. Scrape the bottom and sides of the saucepan with a heatproof silicon spatula. Stir in vanilla. 3.    Over low/medium heat, whisking constantly, bring to a bare simmer. Keeping it moving quickly is the easiest way to prevent lumps. 4.    Unless you have a helper to keep the milk moving, it’s advisable to turn off the heat for this next step and make sure the corn starch isn’t at a point where it will thicken on the bottom of the pan while not being stirred. – Then, ladle about ½ cup of the hot milk into the egg yolks and whisk rapidly in order to temper the egg and prevent curdling. Repeat twice. 5.    Whisk the yolk mixture into the saucepan. Turn the heat to medium-low and continue stirring the pudding until it thickens. Because the thickness will increases as it cools, it’s a little hard to predict what the final consistency will be. Try to turn off the heat when thickness is a little less than what you’d actually desire. [And if it ends up being too thick, whipping it in some sort of a mixer can lighten it up.] Remove from heat and stir in the butter until the butter is melted. Immediately pour the pudding into a medium mixing bowl or into single-serving ramekins. (If you think you may have lumps, pour the pudding through a single mesh strainer, using a plastic spatula to push the pudding through.) Quickly press a small piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Let cool and refrigerate until chilled. Eating it hot, poured over another dessert, is also a delicious choice. Or frozen, like ice cream!