Vanilla pudding is a traditional dessert that has won over taste buds throughout Latin America. Its origin dates back to European recipes for puddings and custards, adapted in the American continent with local ingredients and a unique touch in each country. In some places like Mexico, it is simply known as "vanilla pudding," while in countries like Argentina and Chile, it is prepared similarly but with certain variations in texture and flavor. In Colombia and Venezuela, it is common to enjoy it as a creamy dessert that accompanies fruits or is served with whipped cream. Furthermore, there are versions that combine the pudding with bananas or chocolate, reflecting the cultural and culinary diversity of the region.
This dessert is not only appreciated for its soft and sweet flavor but also for its versatility in the kitchen. It can be enjoyed on its own, with complements, or as a base for other more elaborate desserts, making it an essential recipe in any home cookbook.
How to Make Vanilla Pudding
Ingredients: Sugar, Cornstarch, Milk, Salt, Egg Yolks, Butter, Vanilla.
In a medium double boiler, cook sugar, cornstarch, milk, and salt.
When the mixture begins to thicken, add part of the mixture to the egg yolks.
Mix well, then pour the egg mixture back into the mixture in the double boiler.
Cook until thickened.
Remove from heat, then add butter and vanilla.
You can use it as pudding and top with whipped cream or use the pudding with bananas to make banana pudding; you can also add 2 squares of unsweetened chocolate at the beginning and make a chocolate cake or pudding.
For a caramel cake or pudding, use 3/4 cup of firmly packed light brown sugar and 1/4 cup of sugar instead of 3/4 cup of sugar, then cook according to the directions.
You can also make a banana cake with the vanilla mixture, just cook according to the directions.
In a pre-baked cake base, cover the bottom with bananas.
Pour a layer of pudding, then a layer of bananas, then pudding.
You can top with whipped cream or meringue.
