Because Pudding Waits for No One, PMAT Live! Mini Episode: Vanilla Pudding


I know it’s Friday night and I should be dancing, yeah.  But friend Jeff came over on Wednesday, and we had a Pudding Extravaganza.  The whole idea was to make a video to commemorate Butterscotch Pudding Day–September 19.  But when Jeff got here, he allowed as how he is not such a Fan of butterscotch pudding but that he Quite Enjoys a good vanilla pudding.  Being the accommodating girl that I am, I allowed as how I enjoy a good bowl of van myself and would be Delighted to teach him a quick and yummy version for an appetizer before the butterscotch main course.  He readily agreed, and thus we have a quickie episode of PMAT Live!

This is the very pudding that I make when I need a pudding snack, which is quite often.  And it takes about 7 minutes to make.  Make some; you’ll never go back to the box.

Of course, I’ll be sharing the butterscotch pudding video next week so you guys can get ready to celebrate, but for now please enjoy this PMAT Live! Mini all about the joys of vanilla pudding.

Intense Vanilla Pudding“And were you able to change friend Jeff’s mind about butterscotch pudding?” you all ask anxiously. Well, you’ll just have to tune in next week to find out. Mwah ha ha!

 

 

 


 

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Comments

  1. says

    I don’t think there really is a difference, Camille. I guess it’s a toMAYto/toMAHto kind of thing.

    I’ve never tried to freeze pudding–I can’t wait that long to eat it. I shall do an experiment just for you and report back, because I am a Helper! :)

  2. mic says

    Thank you so much for all these fantastic videos.
    I was particularly happy to find this one, and would really like to give the pudding a try.
    The sad thing is, I still can’t nail a simple, eggless-cornstarch pudding, and was kinda hoping you might be willing to help.
    3 ingredients, give or take, too many attempts, but to no avail.
    For one thing, I don’t know what would be the right measure (in weight) of cornstarch for 1/2 cup (just a single serving) of milk.
    I also don’t know if I cook it too long, or not long enough.
    I let it thicken, stirring constantly, and once the bubbles start to pop, leave it for another minute or so.
    So when I take it off the heat, it still looks smooth, no visible lumps, but once it’s poured into a glass, through a strainer, small, white, nasty globules start to appear.
    It is not grainy or lumpy (been there, done that), and has no raw cornstarch flavor, I think, but the globules (last mention) are there.
    Are they the result of over- or under-cooking? too high or too low heat?

    Could you offer your advice? Would you please consider another, eggless, mini episode?
    Thank you! (and sorry about taking up so much space…)

    • says

      Glad you’re enjoying the videos and are finding them helpful! Your globule thing is a bit of a mystery. I’m guessing that your three ingredients are sugar/dairy/cornstarch. First of all, w/just 1/2 cup of milk, I’d use 1 1/2 teaspoons of cornstarch. 2 max. It could be that your wee globules are happening because you’re using too much cornstarch (but that’s just a guess). How fine is your strainer? If you don’t have a very fine one, you can line your strainer w/2-3 layers of damp cheesecloth.
      Otherwise, it sounds like your technique is sound. Just for fun, you might consider trying to make it in a double boiler, just to guard against overheating on the bottom of the pan and getting some sticking.

      I think these suggestions are helpful. Try some of them before I whip out the video camera ;)

      Good luck, and you can take up as much space as you need. :)

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