- 1 cup Sugar
- 2 tbsp Cornstarch
- 3 Cups CF Burger Half & Half
- 4 Egg yolks, lightly beaten
- 1 tbsp Butter
- 2 tsp Vanilla or vanilla bean paste
- ¼ tsp Sea salt
Vanilla Pudding
- Prep Time: 1 hour Servings: 6This vanilla pudding is soon to become everybody's favorite dessert! Paired perfectly with fresh berries or served on its own. This perfectly sweetened, easy-to-make recipe is sure to become a staple.
Directions
- In a medium heavy saucepan combine sugar and cornstarch. Add half-and-half. Cook and gently stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir 1 cup of the half-and-half mixture into egg yolks.
- Slowly whisk egg yolk mixture back into half-and-half mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter, vanilla, and sea salt. Pour pudding into 6 individual serving bowls. Cover surface of pudding with plastic wrap. Let stand 45 minutes; serve warm or chill up to 24 hours before serving.
Vanilla Pudding
- Prep Time: 1 hour Servings: 6This vanilla pudding is soon to become everybody's favorite dessert! Paired perfectly with fresh berries or served on its own. This perfectly sweetened, easy-to-make recipe is sure to become a staple.
Ingredients
- 1 cup Sugar
- 2 tbsp Cornstarch
- 3 Cups CF Burger Half & Half
- 4 Egg yolks, lightly beaten
- 1 tbsp Butter
- 2 tsp Vanilla or vanilla bean paste
- ¼ tsp Sea salt
Directions
- In a medium heavy saucepan combine sugar and cornstarch. Add half-and-half. Cook and gently stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir 1 cup of the half-and-half mixture into egg yolks.
- Slowly whisk egg yolk mixture back into half-and-half mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter, vanilla, and sea salt. Pour pudding into 6 individual serving bowls. Cover surface of pudding with plastic wrap. Let stand 45 minutes; serve warm or chill up to 24 hours before serving.
