Question about pudding(vanilla)

"John Voit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Can white flour be used instead of cornstarch?

Thanks

John

I've made a pastry cream with flour, and it was good. Try this recipe:
3 c. milk
1 c. sugar
2 egg yolks
1 tsp. vanilla
3 tbsp. flour

Beat yolks in pot. Add milk and stir. In a bowl thoroughly mix flour and
sugar. Add to milk and eggs. Cook and stir until thick. Remove from heat and
add vanilla. Cool before serving.

kimberly

Sounds good. Thats more milk then I usually see but I'll try it.
thanks,

John

Quoted message said:

I've made a pastry cream with flour, and it was good. Try this recipe:
3 c. milk
1 c. sugar
2 egg yolks
1 tsp. vanilla
3 tbsp. flour

Beat yolks in pot. Add milk and stir. In a bowl thoroughly mix flour
and sugar. Add to milk and eggs. Cook and stir until thick. Remove
from heat and add vanilla. Cool before serving.

kimberly

"John Voit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Can white flour be used instead of cornstarch?

Thanks

John

Kind of yes, but you're much better off if you:

1. Use a recipe designed for flour.
2. go out and purchase a box of the corn starch.

Flour and corn starch have very different qualities when used as a thickener.

As example:

Vanilla Pudding Filling

Try this vanilla pudding as a delicious filler for doughnuts.

Yields: About 2 cups

1 cup whole milk
1 cup heavy cream
3 large egg yolks
1/4 cup sugar
2 tablespoons honey
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

Make the pudding: Combine the milk and 1/2 cup cream in a small saucepan and
bring to a simmer over medium heat. In a large bowl, whisk egg yolks, sugar,
honey, flour, and salt together until thick and light. Continuing to whisk, add
the hot milk mixture to the egg mixture in a slow stream. Return the mixture to
the saucepan and, stirring constantly, bring just to a boil. Transfer the
pudding to a medium bowl and cool for 30 seconds. Stir in the butter and
vanilla, cover with plastic wrap laid directly on the surface of the pudding,
and chill until cooled throughout -- at least 1 hour. Whip the remaining cream
until soft peaks form. Fold it into the pudding, cover, and chill until ready to
use for up to 2 days.