Eat the Pudding, Eat the Pudding, Eat the Pudding

Up until making this recipe, I thought that pudding only came from individual cups you buy at the grocery store. There are two really solid jokes related to pudding cans rings that I’m going to include here because they are hilarious:

Chief Wiggum: The ring came off my pudding can
Lyle Lanley: Take my penknife, my good man.

Homer: Oh, no, my pudding is trapped forever. So I can open my own can of pudding, can I?

Anyway, the point is that pudding cans can be dangerous – in that your pudding might be slightly more difficult to open. So I decided to make my own!

Ingredients

• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 1/4 cups whole milk
• 3 egg yolks
• 2 teaspoons vanilla extract
• 3 tablespoons butter

Directions

Combine the sugar, cornstarch, and salt in a medium pan. While whisking, slowly pour in a 1/4 cup of the milk until combined. Next, whisk in the egg yolks and remaining milk.

Heat the pan over medium heat and cook, whisking often, until the pudding begins to thicken and lightly bubble, about 7 to 8 minutes. Reduce the heat to medium-low, while stirring constantly, scraping the bottom and sides of the pan with a spatula. After about 5 to 8 minutes, the pudding should be thick enough.

Remove pudding from heat and immediately mix in vanilla extract and butter. Make sure the butter is completely melted and mixed in. Pour the pudding through a mesh strainer over a large bowl and transfer to your serving cups (or one big cup). Use a piece of plastic wrap and lightly place over the top of the pudding to stop it from forming a skin. Or, if you like pudding skin, you can skip this step. Let the pudding set for at least 2 hours.

Cromulence: 10 Elbow Nibbles out of 10

Eat the Pudding Recipe From: Secrets of a Successful Marriage (The Simpsons Season 5 – Episode 22)