Vanilla Pudding Recipe & Video

Sometimes all we need is a bowl of creamy smooth Vanilla Pudding. It is amazing how you can take everyday ingredients like milk, eggs, sugar, and vanilla, and transform them into a dessert that tastes so good. It is easy to make, and your can eat it hot, at room temperature, or even cold. It looks so enticing when served in pretty bowls with a dollop of softly whipped cream and a sprinkling of toasted nuts.

When you make Vanilla Pudding what you are really doing is making a 'cooked' custard. The difference between a pudding and a custard is that a pudding contains cornstarch. Cornstarch is used to make the pudding thick enough to eat with a spoon. Puddings have to be cooked carefully to prevent lumps. So keep the heat fairly low and use a heavy bottomed saucepan, making sure that you stir constantly with a large heatproof rubber spatula or wooden spoon. Once the pudding has become thick, like mayonnaise, remove it from the heat and add the butter and vanilla extract. If you have any lumps, strain the pudding. If you like your vanilla pudding warm, then by all means eat it right away. But if you like your pudding cold, simply press plastic wrap onto the surface of the puddings and refrigerate until firm (a couple of hours). For those who like a skin (film) on the top of their pudding, let the pudding cool uncovered and then cover with plastic wrap and refrigerate.

Try to use good quality ingredients when making a Vanilla Pudding. Since vanilla is the prominent flavor in this vanilla pudding, try to use "pure" vanilla extract. Another option is to use pure vanilla bean paste. This paste contains vanilla seeds so your pudding will have those lovely little black seeds in it. You can also use one whole vanilla bean. To use the bean; cut it in half lengthwise and scrape out the seeds and pulp. Add this, along with the pod, to your milk when you are bringing it to a boil. The pod can then be removed, rinsed, dried, and placed in some granulated white sugar to produce what is called vanilla sugar.


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Vanilla Pudding: In a large heatproof bowl, whisk 1/3 cup (65 grams) of the granulated white sugar with the cornstarch, salt, eggs, and egg yolk. Whisk in 1/2 cup (120 ml/grams) of the milk. Set aside while you heat the rest of the milk and sugar.

Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.

Pour the remaining 3 cups (720 ml/grams) of milk, along with the remaining 1/4 cup (50 grams) of sugar, into a medium heavy bottomed saucepan and bring just to a boil, stirring occasionally. Remove from heat and gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3-5 minutes). Remove from heat and whisk in the butter and vanilla extract. If necessary, pour through the strainer to remove any lumps that may have formed during cooking.

Pour the pudding into six or eight serving dishes, cover with plastic wrap, and refrigerate until well chilled, about two hours.

Serve warm, cold, or at room temperature with a large dollop of softly whipped cream and chopped nuts.

Note: To toast nuts: Preheat oven to 350 degrees F (180 degrees C). Place the nuts on a baking sheet and bake for about 8 - 10 minutes, or until lightly browned and fragrant. Let cool then chop coarsely.

Makes 6 - 8 servings. Preparation time 45 minutes.

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Vanilla Pudding Recipe:

1/3 cup (65 grams) plus 1/4 cup (50 grams) granulated white sugar

1/4 cup (30 grams) cornstarch

1/8 teaspoon salt

2 large eggs (100 grams), at room temperature

1 large egg yolk (18 grams), at room temperature

3 1/2 cups (840 ml/grams) whole (full fat) milk

2 teaspoons (8 grams) pure vanilla bean paste or pure vanilla extract

1 tablespoon (13 grams) unsalted butter

Garnish: (optional)

Lightly sweetened whipped cream and chopped nuts (walnuts, pecans, or almonds)