Flashback Post! This morning I had a fleeting thought; "I wonder what some of the first recipes I posted were?"
So I clicked back to some random 2006 posts and saw this one for homemade vanilla pudding. The funny thing is, I actually remember the conversation that started this post. One of my daughters was just 10 years old at the time and was craving vanilla pudding. She was hoping to just make an 'instant' pudding with no work but since I rarely kept that on hand in the pantry, we didn't have any. (I don't like the chemical taste nor the texture of instant puddings.) We did have a cook-n-serve version, which I taught her to make but since we had 5 members of the family eating dinner that night, I whipped up some homemade to add to it and taught her to make homemade. I actually recall our conversation in the kitchen and teaching her how to make pudding that evening.
That little 10 year old is now 23 and a newlywed. Oh, the memories! Another perk of having my recipe collection blog for so many years. Lots of memories are tied up in An American Housewife since it's start in 2006.
VANILLA PUDDING
3/4 sugar
1/3 c flour
3 c milk
4 egg yolks, beaten
1 T vanilla
1 1/2 T real butter
In a saucepan combine the sugar and flour, stir with a whisk. Turn on the heat and stir in milk. Cook over medium heat until the mixture is thick and bubbling. Cook for 2 minutes at a slow boil. Drizzle 1 cup into the beaten egg yolks while whisking the whole time. When incorporated, pour the egg mixture back into the saucepan with the rest of the pudding. Stir in the butter and vanilla, and cook over a low/medium heat at a simmer while stirring. Pour the pudding into a large bowl or smaller serving bowls. Place a piece of plastic wrap directly on top of the pudding surface while it cools if you don't want a 'skin' on the top of the pudding. (Or just eat it right away like I do, while it's still warm!)
You can slice ripe bananas into this pudding for a heavenly banana cream pudding that can't be beat!
