• Choose a category
• All
• Classic-Fiction

Puddings

Pudding for two? It might not seem practical, or even possible—but truth is, you can make a custard in a small batch just as easily as in a large one. You’ll need some small bowls or ramekins, and some accurate measuring tools for minuscule amounts of ingredients; but in no time, you can have an old-fashioned vanilla pudding or a luscious crème brûlée.

VANILLA PUDDING makes 2 small bowls of pudding

We’re partial to the basics—so what could be better than vanilla pudding? To assure the creamiest pudding, strain it before you put it in the bowls, to make sure you remove any bits of cooked egg or unincorporated flour.

2 large egg yolks, at room temperature (to save the egg whites, see page 9); or 4 quail eggs

1 cup milk (regular, low-fat, or nonfat)

2 tablespoons all-purpose flour

¼ cup sugar

teaspoon salt

1 teaspoon vanilla extract

1. Whisk the egg yolks or whole quail eggs in a small bowl until smooth and uniform; set aside.

2. Whisk the milk, flour, sugar, and salt in a medium saucepan set over medium heat until the flour is incorporated, the sugar has dissolved, and the mixture thickens and comes to a simmer. Continue to cook at a simmer, whisking constantly, for 30 seconds.

3. Remove the pan from the heat and slowly whisk ½ cup of the milk mixture into the beaten egg yolks. Whisk this egg yolk mixture back into the pan with the remainder of the pudding. Reduce the heat to very low. Set the pan over the heat, whisk in the vanilla, and cook for just 20 seconds to set the egg yolks, whisking constantly to keep the mixture from scorching. Make sure you reach into the corners of the pan with the whisk.

4. Strain the pudding through a fine-mesh sieve into two 1-cup ramekins or bowls, or a medium serving bowl. Place in the refrigerator for about 2 hours to cool and set (see Note). You can make this pudding up to 3 days ahead of time; cover with plastic wrap and store in the refrigerator.

NOTE: Some people love the skin that forms on pudding as it sets; others are not as enthralled. To keep the pudding from forming a skin, lay a piece of plastic wrap directly on the exposed surface of the pudding while it is still warm; seal the bowl with the plastic wrap and then refrigerate. To serve, gently pull off the plastic wrap, which will have inhibited the formation of that infamous skin.

Variations

Whisk any of the following into the custard with the vanilla:

2 crumbled Oreos or gingersnap cookies

2 tablespoons currants or chopped raisins or chopped dried cranberries

2 tablespoons chopped candied (or glacéed) fruit

½ teaspoon ground cinnamon

¼ teaspoon grated nutmeg

CINNAMON ALMOND CHOCOLATE PUDDING makes 2 small bowls of pudding

This pudding was inspired by Mexican chocolate—that is, chocolate blended with cinnamon, vanilla, and ground almonds or cocoa nibs. Unfortunately, the chocolate in Mexican chocolate isn’t always of the highest grade. If you start with good-quality chocolate, you’ll have those traditional flavors in this pudding, but with a more luxurious texture and taste.

1 large egg yolk, at room temperature (to save the egg white, see page 9); or 2 whole quail eggs

1 cup milk (regular, low-fat, or nonfat)

1 ounce unsweetened chocolate, finely chopped

¼ cup sugar

¼ cup packed light brown sugar

1 tablespoon all-purpose flour

teaspoon ground cinnamon

½ teaspoon vanilla extract

teaspoon almond extract

1. Lightly beat the egg yolk or quail eggs with a fork in a small bowl; set aside.

2. Mix the milk, chocolate, sugar, brown sugar, flour, and cinnamon in a small pan. Set the pan over very low heat and whisk until the chocolate melts and the mixture is smooth. Raise the heat to medium and continue whisking until the mixture begins to simmer. Reduce the heat to very low and simmer for 1 minute, whisking constantly.

3. Whisk 2 tablespoons of this hot chocolate mixture into the egg yolk, then whisk the chocolate-egg yolk mixture back into the pan. Return the pan to low heat; continue