Brown Butter Vanilla Pudding
- 1 tablespoon butter, unsalted
- 1/2 cup granulated sugar
- 2 tablespoons flour
- pinch of salt
- 1 large egg
- 2 cups milk, 2% or whole
- 1 teaspoon pure vanilla extract
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In a saucepan or frying pan, melt butter over medium heat, simmer until browned, about two minutes. Remove from heat and pour into a bowl.
In same saucepan, mix sugar, flour, salt, and egg until light and fluffy.
Place on medium heat and add milk slowly, whisking constantly. Continue to heat and whisk until it begins to boil and thicken. Immediately remove from heat and stir in butter and vanilla.
Serve warm or cold. If refrigerating, place a piece of plastic wrap on the surface of the pudding to prevent a skin from forming.
Note: You may skip the step of browning the butter if you want a more classic vanilla pudding, but this extra step elevates the flavor. You won't have to melt the butter, just add it at the same time while the pudding is hot.
Note: For chocolate pudding, add 1 1/2 tablespoons of cocoa powder with the sugar, flour, salt, and egg mixture. You can choose to brown the butter or leave the butter as is.