May 22, 2012

Vanilla Pudding

Posted by HI Cookery under 05 May | Tags: , , , |
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Vanilla Pudding

Vanilla Pudding

May 22: National Vanilla Pudding Day

Our moms used to put pudding snack packs in our lunchboxes for a sweet school time treat. Sometimes, like us, they would also prepare pudding from a mix for a quick after-dinner dessert. But now we prefer pudding from scratch as it tastes so much better! And it is just as quick and easy to make as the Jell-O boxed brand. Below is a recipe for a basic vanilla pudding that is thickened with cornstarch instead of eggs. Try this tasty homemade version for a very good vanilla pudding on National Vanilla Pudding Day.

Recipe

(Adapted from The New York Times)

Ingredients

  • 2 ½ cups half-and-half, divided use
  • 2/3 cup sugar
  • pinch of salt
  • 3 tablespoons cornstarch
  • 2 tablespoons butter, unsalted (optional)
  • 1 teaspoon vanilla paste or extract/flavoring

Directions

In a saucepan, combine 2 cups of half-and-half with the sugar and salt. Simmer over low heat until the sugar is dissolved, being careful not to burn the bottom of the pan. In a measuring cup or bowl, stir in the cornstarch with the remaining ½ cup of half-and-half and mix well to remove any lumps. Pour this into the main liquid mixture. Stir well until thickened. Remove from heat.

Vanilla Pudding

Add the butter, if using, and stir until melted. Mix in the vanilla. Pour the pudding into dessert cups or ramekins. Chill in the refrigerator until ready to serve. Garnish with whipped cream and/or berries, if desired.

Vanilla Pudding

Notes

  • Place plastic film/wrap directly on top of the pudding to prevent the formation of a “skin” on top (optional).
  • Turn vanilla into chocolate pudding by adding 2 ounces (2 squares of Baker’s brand) of finely chopped bitterweet or unsweetened chocolate to the recipe after adding the butter. The chocolate may also be melted before stirring it into the vanilla mixture.
  • Or try the Mexican version of chocolate pudding. See our blog recipe post for pudín de chocolate for National Chocolate Pudding Day on June 26.

 

November 10, 2010

Tahitian Vanilla Cupcakes

Posted by HI Cookery under 11 November | Tags: , , , , |
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Tahitian Vanilla Cupcakes

Tahitian Vanilla Cupcakes

November 10: National Vanilla Cupcake Day

Long before acquiring an unsightly vertical hysterectomy scar on her belly and getting flabby by maintaining a food blog, Islander would perform a hip-shaking ʻōteʻa at college cultural festivals. Both this Tahitian dance—and these Tahitian vanilla cupcakes—are captivating! Pure Tahitian vanilla extract adds a faintly fruity flavor to plain vanilla cupcakes and makes a familiar food even more fabulous for National Vanilla Cupcake Day.

Recipe

(Adapted from Martha Stewart)

For the cupcakes

  • 1 3/4 cups cake flour, not self-rising
  • 1 ¼ cups flour, all-purpose
  • 2 cups sugar (we used C&H brand, granulated white)
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla (we used Tahitian vanilla extract)

Directions

Sift the flours with the sugar, baking powder and salt. Cut up the butter into 1-inch cubes. In a separate bowl, beat the eggs with the milk and vanilla.

Tahitian Vanilla Cupcakes

In a mixer or mixing bowl, combine the flour mixture and butter until incorporated (it will be coarse and thick). Gradually pour in the egg mixture and blend until the batter is smooth.

Tahitian Vanilla Cupcakes

Scoop 2/3 full into cupcake paper-lined pans. Bake in a preheated oven at 350 degrees F for 15-20 minutes. Remove from the oven and transfer to a wire rack to cool completely. Make the frosting.

Tahitian Vanilla Cupcakes

For the frosting

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6-8 cups powdered sugar (we used C&H brand)
  • ¼ cup milk (we used whipping cream)
  • 1 teaspoon vanilla (we used Tahitian vanilla extract)

Directions

In a mixer or mixing bowl, cream the butter until light and fluffy. Gradually add half the powdered sugar while still mixing. Stir in the milk and vanilla. Add more powdered sugar until a spreadable consistency is achieved. Frost the cupcakes and decorate as desired (we used tip 1M in a swirling motion to decorate our cupcakes). Yield: Approximately 2 ½ dozen cupcakes.

Tahitian Vanilla Cupcakes

Notes

  • This vanilla cupcake recipe is sweet and simple. But when decorated and dressed up, these pale-colored cupcakes are perfectly elegant for bridal and baby showers, weddings, anniversaries and other special occasions.
  • Substitute the faintly fruity Tahitian vanilla for the subtly spicy Mexican vainilla.
  • Auntie Maria B., a caterer who made our wedding and 10th anniversary cakes as a generous gift, adds evaporated milk or cream instead of milk to her vanilla frosting recipe for a richer taste.
  • The props in the final food photograph above include the i’i (hand tassels) and headdress from one of Islander’s Tahitian dance costumes.