This vanilla pudding is rich and satisfying! It’s delicious on it’s own, but it also makes a wonderful base for cream pies (banana or coconut or whatever you decide to create).
![Whisking constantly, slowly stir in 1/2 cup of the hot milk. I can't emphasize enough how important it is to whisk CONSTANTLY during this process! Otherwise you'll end up with scrambled eggs in milk. (For this photo, I had already done the whisking, but couldn't take a picture--I don't have enough hands.)](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011718/2016-02-23_5880_edited-1-1024x683.jpg)
Whisking constantly, slowly stir in 1/2 cup of the hot milk. I can’t emphasize enough how important it is to whisk CONSTANTLY during this process! Otherwise you’ll end up with scrambled eggs in milk. (For this photo, I had already done the whisking, but couldn’t take a picture–I don’t have enough hands.)
![Just to be on the safe side, you can pour the egg /hot milk mixture through a strainer to make sure there are no scrambles in your pudding. This is optional.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011726/2016-02-23_5884_edited-1-1024x683.jpg)
Just to be on the safe side, you can pour the egg /hot milk mixture through a strainer to make sure there are no scrambles in your pudding. This is optional.
![Combine sugar, corn starch, flour, and salt in a 3 quart sauce pan. Stir together, and add the remaining 1 1/2 cups hot milk. Whisk until completely dissolved.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011709/2016-02-23_5871_edited-1-copy-1024x341.jpg)
Combine sugar, corn starch, flour, and salt in a 3 quart sauce pan. Stir together, and add the remaining 1 1/2 cups hot milk. Whisk until completely dissolved.
![Whisking constantly over medium heat, add egg/milk mixture, and continue stirring until pudding gets thick and starts to bubble. Boil two minutes, more (whisking constantly).](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011733/2016-02-23_5902_edited-1-copy-1024x341.jpg)
Whisking constantly over medium heat, add egg/milk mixture, and continue stirring until pudding gets thick and starts to bubble. Boil two minutes, more (whisking constantly).
![Remove from heat, and add butter and vanilla. Allow butter to melt, and then gently fold together until smooth. Don't beat.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011654/2016-02-23_5911_edited-1-copy-1024x341.jpg)
Remove from heat, and add butter and vanilla. Allow butter to melt, and then gently fold together until smooth. Don’t beat.
![Transfer to a large bowl, and lay plastic wrap directly on top of hot pudding. This will prevent a scummy skin from forming. Refrigerate until cool. (1 hour)](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011742/2016-02-23_5923_edited-1-1024x683.jpg)
Transfer to a large bowl, and lay plastic wrap directly on top of hot pudding. This will prevent a scummy skin from forming. Refrigerate until cool. (1 hour)
![Now it's ready to eat plain, fill cream puffs or eclaires, make banana cream pie or coconut cream pie, or whatever your heart desires.](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011749/2016-02-23_5917_edited-1-1024x683.jpg)
Now it’s ready to eat plain, fill cream puffs or eclaires, make banana cream pie or coconut cream pie, or whatever your heart desires.
- 1cup sugar
- ¼ cup corn starch
- 1 tablespoon flour
- ½ teaspoon salt
- 3 eggs (1 whole and 2 yolks)
- 3 cups whole milk
- 3 tablespoons butter
- 1 teaspoon vanilla
- Heat milk in microwave on high power for 3-5 minutes. (Don’t let it boil)
- Combine 1 whole egg and 2 yolks in a bowl, and whisk with a fork until foamy.
- Slowly whisk ½ cup hot milk into eggs.
- Combine sugar, corn starch, flour, and salt in a 3 quart sauce pan.
- Add the rest of hot milk (2 ½ cups) to the ingredients in pan, and whisk constantly. Slowly add egg/milk mixture while continuing to whisk. Bring to a boil, and let cook 2 minutes.
- Remove from heat, and add butter and vanilla. Allow to sit until butter is melted, then fold together until smooth.
- Transfer to a large bowl, and immediately cover with plastic, allowing the plastic to touch the pudding. This will prevent the pudding from developing a skin. Refrigerate for one hour.
![Vanilla Pudding and Pie Filling](http://d1srdn5lm0231r.cloudfront.net/wp-content/uploads/2016/02/29011042/2016-02-23_6024_edited-1-1024x683.jpg)