1/3 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon fine salt
2 1/4 cups whole milk
3 large egg yolks, lightly beaten
3 tablespoons unsalted butter, cut into small pieces
2 teaspoons vanilla extract
Preparation (relevant parts)
- Place a mesh strainer over a 4-cup measuring cup or bowl with a spout and set aside.
- (... cook the pudding ...)
- Remove from the heat and stir in the butter and vanilla extract until the butter is melted and completely incorporated. Pour the pudding through the prepared strainer. (...)
I was hoping someone could explain the methods to me, since in my eyes they are bizarre.
- Firstly, why would one use sugar and salt together? Does the salt have some special needed properties?
- Secondly, why cook the pudding until it is thick and then add the butter and vanilla extract? Wouldn't that make it harder for them to mix and why not add them before?
- Lastly, why pour the pudding through a strainer at all?