Pudding Cups
Dough:
3 cups all purpose flour
1 cup + 1 tbs powder sugar
1 cup ( 2 short sticks) + 2 tbs soften butter
4 yolks
Cream:
1 big ( 6 1/2 serving) pack cook and serve vanilla pudding ( Instant doesn't work)
1/2 cup + 2tbs softened butter
2 cups of milk ( the pudding asks for 3 but we use 2 because we need a thicker texture)
2 tbs powder sugar
Instruction:
Mix all ingredients for the dough together. It should come together easy, but if you have hard time, add 1 more tbs of butter but I never have to. Let sit in the fridge for 20 mins or so, or can be prepared ahead and stored in a cling wrap. Press the dough into cup molds, they sell them here too, but mini muffin pan is easier and cheaper to get. Just press it in the bottom and make them shallow ( when they are done they are slightly taller then chocolate chip cookies with a little dimple in the middle.. I keep mine greased for the 1st batch. Bake in preheated oven I use silver molds and they bake on 320F about 15-20 mins in my oven. It is really about the first try. They are done when the edges are slightly golden. Tip them out and let cool.
Cream:
Mix pudding mix with 2 cups of milk and cook till done. Cool stirring occasionally. There will be a thicker layer on the top, but it doesn't matter. When cooled well ( make sure it is not warm, it doesn't go well with the butter), beat the pudding with sugar and butter. I use a classic beater, the texture will be creamy. You can add more sugar if you think it is not sweet enough. Or don't add any at all. Just lick it and see =). Let sit in the fridge to thicken before decorating. Fill the cups and decorate with fruit ( canned mandarin and pineapple seems to be people's favorite), but cherries are good too.
