Just for You, Dad: Rich French Vanilla Pudding

My dad loves French Vanilla. Whenever we used to go for ice cream at Baskin Robbins it would usually be the same thing: Chocolate for my sister, Maui Brownie Madness for me, something cappuccino-y for my mom and French Vanilla for my dad. It's the classic flavour, simple but anything but muted (although I never appreciated it at the time, when I had the chance). My last vanilla ice-cream experience was the truly decadent (and perfect in pretty much every way) was the Honey Vanilla flavour from Cafe Demetre. If you are ever ever in the areas of the cafes, you have to try it!

The term French vanilla is not a type of vanilla, but is often used to designate preparations that have a strong vanilla aroma, and contain vanilla grains. The name originates from the French style of making ice cream custard base with vanilla pods, cream, and egg yolks. That said, this pudding as I've written it isn't truly a French vanilla, but it does form a strong base for a French-style custard! I cannot wait to make this to try a pudding from scratch, just have to figure out a reason to!

Rich French Vanilla Pudding

4 Servings

3 egg yolks

2 cups whole (homogenized) milk

1/3 cup superfine sugar

2 tbsp corn starch

pinch salt
2 tbsp unsalted butter (no substitutes)

1 ½ teaspoons vanilla (clear if you have it)

2 drops yellow food colour (optional)

1. Whisk egg yolks with 1/4-cup of the milk to help them strain through a fine-mesh strainer to get any bits of egg white protein.
2. Mix this strained egg mixture into the remaining milk in a sauce pan.
3. Add the sugar, cornstarch and salt.
4. Cook, whisking constantly, over medium heat until it comes to a simmer.
5. Whisk in the butter, vanilla and food colour just until the butter is completely incorporated.
6. Immediately pour into four dessert cups.
7. Cover with plastic wrap so that it’s touching the surface of the pudding.
8. Cool in a refrigerator until well chilled.