Vanilla pudding is a classic dessert with a rich and tempting flavor. Infused with seeds from vanilla beans, this version of pudding is luscious, smooth and creamy with a wonderful warm aroma. Simple ingredients such as milk, eggs, sugar and vanilla are transformed in a purely delicious dessert. Serve it with a dollop of whipped cream and a sprinkling of grated dark chocolate.
Vanilla pudding is basically a custard that is cooked. The difference between a pudding and a custard is the fact that a pudding contains cornstarch. This is used to make the pudding thick enough to eat with a spoon. To prevent lumps, the pudding needs to be cooked carefully. Always use a heavy bottom pan and stir constantly with a rubber spatula or a wooden spoon.
This vanilla pudding recipe is very easy to prepare and uses common ingredients. For the best results, try to use quality products such as organic milk and eggs. Since vanilla is the main flavor, it is important to use either pure vanilla extract or whole vanilla beans. I chose to use beans because they have an excellent vanilla flavor and the pods can be reserved for preparing homemade vanilla sugar. Try to avoid imitation vanilla extracts or vanilla flavorings as they contain synthetic ingredients.
Today I will teach you how to prepare homemade vanilla pudding the old fashion way using nothing but wholesome ingredients. My advice is to avoid the store bought pudding because it contains too much sugar and preservatives, artificial colors and synthetic flavors.
This dessert can be served in various ways. Warm or chilled with whipped cream and/or grated chocolate, fruits or nuts over the top. This vanilla pudding can also be a wonderful option for filling fruit tarts or cakes.
Yield: 2 servings Time: 30 minutes
- 375 ml (1 1/2 cup) organic milk
- 1 vanilla bean
- 3 tablespoons granulated white sugar
- 3 tablespoons organic corn starch
- 5 organic egg yolks
- Whisk together the egg yolks with the cornstarch until fully combined. Set aside.
- Pour the milk into a medium saucepan. Cut the bean lengthwise and scrape the seeds and the pulp. Add this along with the pod to the milk. Add the sugar and stir together. Cook over medium heat until tiny bubbles start to form around the edges of the pan, for about 5 minutes.
- Discard the vanilla pod and gradually add the milk mixture, 1 tablespoon at the time, to the cornstarch mixture whisking constantly. After the first 4 tablespoons, add the milk in a slow, steady stream, while continue whisking.
- Transfer the milk-cornstarch mixture to the saucepan and cook over medium-high heat for 3 minutes, whisking constantly with a wooden spoon or spatula.
- When the mixture starts to boil, remove from heat and place the sauce pan in a pot filled with cold water. Whisk the mixture for 2 more minutes, until the pudding is thickened.
- Pour the pudding into serving dishes and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until well chilled, for about 2 hours.
- Serve warm, cold or at room temperature with a dollop of whipped cream and grated dark chocolate.
Tips and Tricks:
- The vanilla pudding can be refrigerated, covered with plastic wrap, for up to 1 day.
- If necessary, pour the pudding thru a strainer to remove any lumps that may have formed during cooking.