* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
1 ½ cups heavy cream
½ cup milk
128g / ⅔ cup sugar
pinch of salt
In a medium saucepan, whisk heavy cream, milk, sugar and salt until combined. Cook over medium-low heat, whisking occasionally, until mixture just begins to steam, about 10 minutes.
½ cup heavy cream
24g / 3 tablespoons cornstarch
In a separate bowl or measuring cup, combine cornstarch and heavy cream. Whisk until smooth and there are no lumps.
Add cornstarch mixture to saucepan and cook, stirring occasionally, until pudding starts to thicken and barely reaches a boil, about 5 minutes.
Immediately reduce heat to very low and stir for 5 minutes or so until thickened.
In a medium saucepan, whisk heavy cream, milk, sugar and salt until combined. Cook over medium-low heat, whisking occasionally, until mixture just begins to steam, about 10 minutes.
In a separate bowl or measuring cup, combine cornstarch and heavy cream. Whisk until smooth and there are no lumps.
Add cornstarch mixture to saucepan and cook, stirring occasionally, until pudding starts to thicken and barely reaches a boil, about 5 minutes.
Immediately reduce heat to very low and stir for 5 minutes or so until thickened.
Remove from heat and stir in vanilla extract
Pour pudding into a 1-quart dish or 6 ramekins. Cover tightly with plastic wrap directly on the surface to prevent skin from forming.
Print
