Banilla Cream Pudding

No, it's not a typo — It's my name for homemade Brown Sugar Vanilla Pudding . . . essentially vanilla pudding made with brown sugar versus white sugar for a flavor boost. 

I gave our Banilla Cream Pudding an additional flavor boost by topping it with fresh Colorado peaches, walnuts and whipped cream.

Banilla Cream Pudding   4 or 5 servings 

1/2 cup packed brown sugar

3 tablespoons cornstarch

1/2 teaspoon salt

2 cups whole milk

2 egg yolks, lightly beaten in a medium size bowl

1 tablespoon butter

1 teaspoon vanilla 

1. Add brown sugar, cornstarch and salt to saucepan; thoroughly combine in order to avoid cornstarch lumps while cooking.
   
2. Gradually add milk, whisking mixture to combine.
   
3. Cook over medium heat, stirring constantly. Once mixtures comes to a full boil, continue to boil and stir for 1 minute. 
4. Remove from heat.
5. Gradually stir a third to half of the pudding into the lightly beaten egg yolk, whisking the mixture during the process. This will gradually temper the eggs so that they are not scrambled!
   
6. Add tempered egg mixture back to the sauce pan and heat over medium another 2 minutes, stirring constantly.
7. Remove from heat. Stir in butter and vanilla.  Mixture will still be somewhat runny at this point but will thicken as it cools.
   
8. Pour mixture into a bowl and refrigerate to thicken. (Add a piece of plastic wrap to the top to prevent the formation of a thin skin.)

Recipe without photos . . . Banilla Cream Pudding   4 or 5 servings 

1/2 cup packed brown sugar

3 tablespoons cornstarch

1/2 teaspoon salt

2 cups whole milk

2 egg yolks, lightly beaten in a medium size bowl

1 tablespoon butter

1 teaspoon vanilla 

1. Add brown sugar, cornstarch and salt to saucepan; thoroughly combine in order to avoid cornstarch lumps while cooking.
2. Gradually add milk, whisking mixture to combine.
3. Cook over medium heat, stirring constantly. Once mixtures comes to a full boil, continue to boil and stir for 1 minute. 
4. Remove from heat.
5. Gradually stir a third to half of the pudding into the lightly beaten egg yolk, whisking the mixture during the process. This will gradually temper the eggs so that they are not scrambled!
6. Add tempered egg mixture back to the sauce pan and heat over medium another 2 minutes, stirring constantly.
7. Remove from heat. Stir in butter and vanilla.  Mixture will still be somewhat runny at this point but will thicken as it cools.
8. Pour mixture into a bowl and refrigerate to thicken. (Add a piece of plastic wrap to the top to prevent the formation of a thin skin.)