Last year I made some Pudding Filled Donuts and they were AWESOME! The pudding is super delicious on its own, but it also goes great in whatever you think to put it in: cupcakes, filling for cakes, etc. anything you can think of you will be greatly satisfied! It has been tried, and tested plenty of times it comes together in no time trust me its worth it!
This recipe is very simplistic, and anyone can make it! Beginning pastry chefs can be intimidated by puddings/pastry creams, but all you really need to do is FOLLOW THE RECIPE! If you are not comfortable with adding something to the pudding because you don't know if it'll work then don't do it. This pudding is wonderful, and I would suggest that instead of you running to the store last minutes to get the pudding cups that you child like and wont each lunch otherwise, make this pudding for him/her trust me! My recipe taste just as good as theirs, but of course wayyy better, and it has ingredients in there that you know are safe for your child!
PUDDING RECIPE
1 cup of whole milk
2 egg yolks
1 whole egg
1/4 cup of cornstarch (don't skip this, it acts as a thickening agent!)
pinch of salt
2 teaspoons of (real)vanilla extract
1 cup of granulated sugar
1/4 stick of softened butter, room temperature
1. Start by heating your milk and vanilla on your stove in a sauce pot on low heat. You just want to make sure that the milk mixture is heated through, then set aside.
2. In a mixing bowl, add in your granulated sugar, egg yolks, whole egg, and cornstarch and mix using either a hand mixer or whisk(I used a whisk, but using the hand mixer is fine. :D) and whip the mixture until it turns a pale yellow color and is thick.
3. Take your heated milk and add it to your milk mixture a little at a time. With each addition make sure that you mix it quickly so that your eggs wont cook. But as I stated before you milk should just be heated through not scorching hot. After you have done so, pour the mixture back(make sure to scrape every bit from the bottom of the bowl) into your sauce pot and turn the heat to medium and cook, continually whisking for 7-8 minutes until it has thickened. Set a timer, and once it thickens remove it from the heat then add in the softened butter. Whisk in the butter until it is completely dissolved into the pudding.
4. Lastly, to make sure that our pudding is completely smooth, pass your pudding through a fine sieve pushing the pudding through. If any bit of egg cooked passing it through the sieve will definitely get out those lumps! Cover your pudding with cling film and place in your fridge for a couple hours until it has completely cooled then serve. (If you like your pudding hot them you can eat it straight away, but in this case I prefer my pudding cold.)
-Enjoy!-
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