Pudding cups
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A from-scratch vanilla pudding with half-and-half and egg yolks, poured into jars and chilled.
Ingredients
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 1/2 cups half-and-half
- 3 large egg yolks
- 1 tablespoon unsalted butter
- 1 tablespoon vanilla extract
Equipment
- saucepan
- whisk
- mason jars
Directions
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Slowly whisk in the half-and-half, then the egg yolks.
- Bring to a simmer over medium-high heat, whisking constantly but gently. Turn the heat down to medium and stir for about 2 minutes, until it coats the back of a spoon.
- Remove from the heat and stir in the butter and vanilla. Pour into the jars, leaving about an inch of space at the top, and put on the lids and rings.
- Refrigerate for about 3 hours, until set. Add sprinkles before eating if you like.
Notes
Prep 10 min, cook 2 min, chill 3 hours. Swap: 3 cups whole milk for the half-and-half; salted butter if salt is omitted; can be made in one large bowl.
Storage: covered in the refrigerator up to 3 days. Freezing not recommended (grainy). Lids are just covers — keep refrigerated, not shelf-stable.
Nutrition
Serving: 206g | Calories: 362kcal | Carbohydrates: 35g | Protein: 8.7g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 0.7g | Cholesterol: 180mg | Sodium: 184mg | Potassium: 234mg | Fiber: 0g | Sugar: 31g | Vitamin A: 741IU | Vitamin C: 1.3mg | Calcium: 171mg | Iron: 0.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 servings. Brands and portions vary, so use it only as an approximation.