Traditional Vanilla Pudding

As a kid, I always enjoyed eating pudding from a cup. Now that I’m older, I thought it’d be cool to see if I could make pudding from scratch and see if it’s just as good as the store-bought variety.

This pudding involves tempering eggs which I’ve never done before but read in the book that I had to slowly whisk in a portion of the steaming milk into the raw egg mixture, making sure not to accidentally scramble the eggs. I was afraid I’d done that when I added the egg mixture back into the saucepan with the remaining milk but thought that just maybe it was yolk covered sugar clumps or something so I proceeded on with the directions & by the time it was thick enough to coat the back of a spoon, I didn’t see those clumps on the surface ! Poured the pudding into a bowl and left in the fridge overnight, making sure that the surface was covered with plastic wrap so there wouldn’t be any skin.

Pull the pudding out today, lifting the plastic wrap and yay, no skin ! I go to get a spoonful though and the pudding was… soupy. I just thought, maybe without preservatives & stuff, that’s just how pudding of this variety is supposed to be (I don’t think so though). I ate a spoonful and was initally met with a creamy texture and the vanilla coming through until I felt something solid in my mouth and pulled out a freaking small piece of scrambled egg ! I failed to properly temper the eggs and I couldn’t enjoy any of the remaining pudding. First time trying a different technique so I shouldn’t be hard on myself for not nailing it but things are stressful at home and I could use all the comfort food possible. Here’s what the pudding looked like:

Take care y’all !