This vanilla pudding is delicious all on its own, but adding in crushed chocolate wafer cookies adds great texture and nostalgic flavor.
| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings (about 5 cups) |
Ingredients
- 4 1/2 cups whole milk
- 1 cup sugar
- 1/3 cup cornstarch
- Kosher salt
- 5 large egg yolks, beaten
- 2 teaspoons vanilla extract
- 4 ounces chocolate wafer cookies, such as FamousChocolate Wafers (about 20)
Instructions
- Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
- Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
- Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a pudding-like consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
- Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
- Before serving, whisk the pudding vigorously until smooth and creamy. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup. Reserve 1/2 cup of the crushed cookies and stir the rest into the pudding. Spoon the pudding into six to eight individual cups and top with the reserved crushed cookies.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 242 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 0 g |
| Sugar | 32 g |
| Protein | 6 g |
| Cholesterol | 129 mg |
| Sodium | 419 mg |