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 2 minutes more. Remove from heat. Gradually stir 1 cup of the half-and-half mixture into egg yolks.
Slowly whish egg yolk mixture into half-and-half mixture in saucepan. Bring to gently boil; reduce heat. Cook and stir 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.
Each serving 355 cal, 19 g fat, 173 mg chol, 164 mg sodium, 42 g carb, 0 g fiber, 5 g pro
Originally Submitted
1/26/2014
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