Ever wonder why your pudding curdles? Or why there are scrambled eggs in your custard? It’s probably because you didn’t temper your eggs. Here, I’ll show you how.
So there you have it. How to Temper Eggs (and some yummy vanilla pudding).
P.S. My lovely mother just called me and gave me a good critique of my movie. She pointed out that I said something a bit wrong. In regards to boiling the milk/cornstarch mixture…I said it doesn’t have to come to a full boil but it really should. If it doesn’t have big bubbles coming to the surface, you’ll end up with a sort of chalky pudding. So don’t listen to me. Make sure there are big bubbles popping on the surface and you’ll be fine. Sorry ’bout that!
Adapted from my mom’s recipe
3 cups milk
2 1/2 T agave or 3 T sugar
1/4 c cornstarch
1/4 t salt
3/4 t vanilla
Whisk the eggs and salt together in a medium size bowl. Set aside.
Mix the milk, agave, and cornstarch in a sauce pan. Over medium low heat, bring the mixture to a boil, stirring and scraping the bottom of the pot the whole time with a flat-tipped spoon or spatula. Remove from heat and while quickly whisking the eggs, drizzle in the hot milk. Pour the mixture back into the pot and cook another minute or so over low heat. Don’t boil at this point! Remove from the heat and stir in the vanilla. Pour into a bowl or custard cups and chill. If you don’t want that “skin” to form on the pudding, place a piece of plastic wrap directly on top of the pudding while it’s still hot.