Chilling time will vary depending on the size of your serving dishes.Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top. Lay a piece of plastic wrap over the surface of each pudding and place in the fridge to chill for a minimum of 2 hours but up to overnight.Divide the pudding into 5-6 small bowls or glasses for serving.Pour the pudding through a strainer into a large bowl to get any big vanilla bits out. Then, add in the butter and whisk again until the butter has fully melted. *If using vanilla extract, add it in now. Whisk and cook for about 2-3 after the mixture has started bubbling and thickening. If it starts to bubble vigorously, turn the heat down. Continue to whisk until the mixture starts to bubble and thicken.
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