This is Joey at the Bible School Program…
Front row, having the absolute time of his life…
Singing all the songs on his grandmother’s lap in the back pew. We couldn’t get him up on stage because he sometimes gets “weewy, weewy, shy”.
After said Bible School program, the boys had a sleepover at Grandma and Granddad's. Which is like their favorite place ever. Obvi.
Every time they sleep over at Grandma and Granddad they have to eat pudding. Every time. EVERY time. If my mother happens to be out of pudding, she or my dad will run to the store in their jammies and get a box of instant pudding. If she knows they’re coming in advance, she makes sure she has that freakin’ pudding.
I am big on making things from scratch. Cakes, frostings, pie fillings…etc, etc, etc. I feel there’s something to be said for taking butter and sugar and adding flour to make (insert baked good here). Like the old way. Like the way the grandma’s did it. Which brings us to today’s offering: homemade vanilla pudding.
I found this recipe in Grandma Laura’s secret stash…you probably remember the secret stash from this photo:
It’s an old metal bread box full of chicken-scratch recipes. And I love it.
This recipe is easy and quick and requires no oven. 3 bonuses for today since I worked all night last night, I need to get a nap in before my husband gets home, and it is freakin’ hot outside.
So let’s get going so I can get that nap in:
7tbsp flour, 1/2 cup sugar, 1/4 tsp salt:
Yeah, the lighting sucks at my stove. It’s particularly bad today because I blew out a light bulb and contracted Lazy so I can’t get up there to change it.
Add 2 1/2 cups of milk:
Heat to boil.
Whisk 2 eggs:
Yeah, that’s a sour cream container. If your short on these, let me know. I have 65 billion of these.
And I’m sure there’s a “you might be a redneck” joke here somewhere. If Jeff Foxworthy gets this, he better freakin’ credit me.
Egg tempering 101
Take a small amount of hot milk mixture:
Keep cooking until mixture begins to thicken. 3 minutes, maybe? Keep whisking.
Remove from heat and add 1 tsp vanilla. Use the good stuff here, it’s the only flavoring.
Whisk that in and get your bowls ready.
Oh, look. She brought out the Fiesta ware again. Shock-a-rooni.
Pour into cups…
Doesn’t look like much, does it?
Let’s add a sprinkle of cinnamon:
Or “Cimm-A-None” as the boys call it. Ahhh…I tried some food porn shots:
Is it composition? Is that what’s weird about my photography?
I know it’s not my camera. Or it better not be the freakin’ camera.
Wanna make some homemade vanilla pudding? It’s worth it!
Adapted from a recipe found in the bread box recipes of Laura Sherwood
7 tbsp flour
1/2 cup sugar
1/4 tsp salt
2 1/2 cups milk
2 eggs, beaten
1 tsp vanilla
cinnamon for garnish
In a saucepan, mix flour, sugar and salt. Slowly pour in milk, heat to boil. Temper eggs with hot milk by adding small amount of hot milk to beaten eggs and whisk together. Then pour the egg mixture back into the hot milk mixture. Whisk together until thickened, about 4 minutes. Remove from heat and add vanilla. Pour into cups and sprinkle with cinnamon. Refrigerate.
This is a great base for scratch puddings:
Add bananas = Banana Pudding
Add chocolate = Chocolate Pudding
Add peanut butter = Peanut Butter Pudding
Add all three = Awesome.