This basic vanilla pudding is made on the stove top, thickened with cornstarch, and much tastier than store-bought pudding cups. To make it chocolate pudding, add 2 ounces of unsweetened or semisweet chocolate when you heat the milk, and stir until melted.
But before I share dessert, I have to share our Valentine’s Day dinner, which I was quite proud of (if I may say so myself).
Here is Arius, trying to blend in with the table setting. He does a pretty good job.
We ate Shrimp Pil Pil (shrimp sautéed in garlicky, spicy olive oil), polenta hearts (hand-cut by me :)), and sautéed red chard. The salad (which didn’t get photographed) contained mixed greens, juicy blood orange segments, and crunchy jicama.
Now for dessert, which was Dustin’s special request!
Simple Vanilla Pudding (Blancmange) with Sliced Bananas
(From The Fannie Farmer Cookbook by Marion Cunningham)
3 TBS. cornstarch
4 TBS. sugar
1/8 tsp. salt
2 cups milk
1 tsp. vanilla
- In a heavy-bottomed pan, combine the cornstarch, sugar, salt, and a 1/4 cup of the milk.
- In a smaller sauce pan, heat the remaining milk, then slowly add it to the cornstarch mixture, whisking constantly.
- Cook over moderately low heat, whisking constantly until thickened. Continue to cook for another 15 minutes to get rid of the raw cornstarch taste. Let cool slightly, then add the vanilla. Cover and chill. When ready to serve, spoon into individual bowls and top with sliced banana. Serves 5.