Sometimes recipes come out of necessity. That is exactly what happened when I found myself this week with 4 extra egg yolks and no plan for them.  I used the egg whites to make an Angel Food cake for a friend, and because I had the leftover yolks, I knew I had to make something to not let them go to waste.

Our youngest used to make the boxed instant version when he was young and interested in making dessert for the whole family, however, it has been several years since there has been pudding in our refrigerator.  If you have never had homemade pudding, you should really give it a try. The rich flavor and traditional consistency makes instant boxed pudding appear weak. It is like comparing whole milk to skim milk – there is a huge difference.

So if you find yourself with a few extra egg yolks after your egg white omelet or after you have made an incredible meringue, don’t throw out those yolks! Make this easy to prepare pudding recipe and continue to impress your family and friends!

Vanilla or Chocolate Pudding Recipe

Ingredients:
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder (if making chocolate pudding)
2 1/2 cups milk
4 large egg yolks
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract

Instructions:

1. Place a fine-mesh sieve over a medium bowl; set aside.

2. In a medium saucepan (away from heat), whisk together sugar, cornstarch, salt and if making chocolate pudding, cocoa powder.

3. A few tablespoons at a time whisk in the milk, making sure to dissolve cornstarch.

4. Whisk in egg yolks.

5. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. (This will occur when the pudding begins to thicken.) Reduce heat to low; still whisking, cooking for 1 minute. Remove from heat.

6. immediately pour pudding through sieve into bowl. You may need to stir and push to get it to go through to the bowl.

7. Stir in butter pieces and vanilla into hot pudding.

8. Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. **Before serving, whisk pudding until smooth; divide among four serving dishes.

Enjoy!

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Mary and Jim