<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>27483</id>
  <title>Easy Vanilla Pudding</title>
  <total_time>20 mins, plus chilling time</total_time>
  <active_time>20 mins</active_time>
  <serves>2 cups (4 to 6 servings)</serves>
  <published_at>Mon Jul 27 11:17:00 -0700 2009</published_at>
  <updated_at>Fri Aug 14 16:26:40 -0700 2009</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine>American</cuisine>
  <type>CHOW</type>
  <link>http://www.chow.com/recipes/27483</link>
  <pubDate>Fri, 14 Aug 2009 23:26:40 GMT</pubDate>
  <short_description>Smooth, creamy, and way better than the store-bought stuff</short_description>
  <long_description>Smooth, creamy, and way better than the store-bought stuff.</long_description>
  <introduction>
    <![CDATA[<p>We don&#8217;t call this recipe easy for nothing: This silky pudding comes together with just a handful of ingredients and a little bit of stirring. The hardest part is waiting for it to set before the kids—or you—can devour it.</p>


	<p>This recipe was featured as part of our <a href="/galleries/15">Good Food for Kids</a> photo gallery.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>Combine sugar, cornstarch, and salt in a medium saucepan and whisk until incorporated. While constantly whisking, slowly drizzle in 1/4 cup of the milk until smooth. Whisk in egg yolks and remaining milk.</li>
		<li>Place the saucepan over medium heat and cook, whisking often, until the pudding begins to thicken and just starts to bubble, about 6 minutes. Reduce heat to low and switch to a rubber spatula. Stir constantly, scraping the bottom and sides of the pan, until the pudding doesn&#8217;t run in on itself when you pull your finger across the back of the spatula but it&#8217;s still pourable, about 5 minutes.</li>
		<li>Remove from heat and stir in butter and vanilla extract until the butter is melted and completely incorporated. Immediately transfer to 4 (4-ounce) ramekins or resealable containers. Lightly press a piece of plastic wrap on top of the pudding to prevent a skin from forming. Chill in the refrigerator until set, about 2 hours.</li>
	</ol>]]>
  </instructions>
  <img>http://www.chow.com/assets/2009/08/easy_vanilla_pudding_290.jpg</img>
  <author>Amy Wisniewski</author>
  <category>
    <id>54</id>
    <name>Sweet/Dessert</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id>298</ingredient_id>
      <description>
        <![CDATA[<p>1/3 cup <strong>granulated sugar</strong></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>2 tablespoons cornstarch</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>301</ingredient_id>
      <description>
        <![CDATA[<p>1/2 teaspoon <strong>kosher salt</strong></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>2 1/4 cups whole milk</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>3 large egg yolks, lightly beaten</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>3 tablespoons unsalted butter, cut into small pieces</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>292</ingredient_id>
      <description>
        <![CDATA[<p>2 teaspoons <strong>vanilla extract</strong></p>]]>
      </description>
    </ingredient>
  </ingredients>
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