What ingredients do you need for this vanilla pudding recipe? And I’m so glad that I did, because the hamantaschen came out just perfectly, and there was plenty of pudding left over to enjoy! I ultimately went with pudding because I was concerned that the short baking time wouldn’t cook the eggs in the custard sufficiently.
I went with pudding for my creme brulee hamantaschen! Pudding is lighter, with more of a whipped appearance, with custards tending to be thicker. The first is that pudding is thickened with a starch such as cornstarch or flour, while custards are typically thickened with egg yolks. Though they look similar, there are two main differences. A pudding filling was going to be the answer.ĭid you know that there is a difference between pudding and custard? And after giving it some thought I decided that a custard filling was not the way to go with these cookies. So when I set about developing a recipe for my creme brulee hamantaschen I took a look at the custard recipe I’d always used. That said, I did become an expert custard maker, courtesy of my obsession with making the perfect creme brulee. Whether it was vanilla, butterscotch or chocolate pudding, it always started with the ubiquitous box of mix that was a staple in my childhood home.Īnd even when I moved out on my own, and became an avid baker, it never occurred to me to even look for (or try) a homemade pudding recipe. Like most people of a certain age, I grew up with the belief that pudding came from a box. I’d never made my own, but this easy, delicious, homemade vanilla pudding has made me a believer! Homemade vanilla pudding beats “the box” hands down!
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