Ingredients
500 ml Milk
60 grams Granulated sugar
3 tbsp Cornstarch
1/4 tsp Salt
1 tsp Vanilla extract
1 tbsp Unsalted butter
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Pour 400 ml of the milk into a small saucepan and warm over medium heat. Mix the remaining 100 ml of milk with the granulated sugar, corn starch and salt. When the milk has warmed, add in the mixture from Step 2. Stir it so it doesn't burn. Keep the heat at medium. When the mixture thickens, remove from the heat, add the vanilla essence and unsalted butter and mix well. Let it chill in the fridge to finish.
“The polymerization of whey proteins resulted in a vanilla pudding aftertaste in yogurt”
polymerization of whey proteins → results in → vanilla pudding aftertaste in yogurt