I've been making this vanilla pudding recipe since the Fall with excellent results. Recently, the pudding just won't set and I don't know why. It's very loose, even though it thickens in the pot and seems as if it will set once cooled. I just started using Omega-3 eggs. Could they be the problem? If so, why?
Here is the recipe, very standard.:
2 cups 2% milk
2 tbsps. cornstarch
4 tbsps sugar
1/4 tsp salt
1 tsp. vanilla
1 tbsp butter
2 egg yolks, lightly beaten
In a 2 qt. saucepan, combine dry ingredients. Turn heat to medium low and slowly add milk. Stir continuously until mixture thickens (takes about 20 minutes). When mixture begins to bubble, turn down heat to low and cook, stirring, for 2 more minutes. Take mixture off heat. Lightly beat 2 egg yolks. Add a little of the hot mixture to eggs then return egg mixture to pot. Stir till combined. Bring mixture back to low heat, wait for a gentle boil, then stir for one additional minute. Take off heat. Add vanilla and butter. Stir till combined. Let pudding cool for about 15 minutes, stirring occasionally, then transfer to ramekins. Let cool some more before transferring to fridge.
If you have any thoughts about what's not working, please share. If you have a better recipe, I'm very interested. This one takes a bit of time and labor. So much stirring!! My son does not like instant pudding, of course!