Description
This smooth and creamy homemade vanilla pudding is a classic dessert made with simple ingredients like whole milk, egg yolks, and vanilla extract. Perfect for a comforting treat, it can be served warm right away or chilled for a refreshing finish. The pudding is thickened gently on the stovetop using cornstarch and richened with butter for a luscious texture.
Ingredients
Scale
Milk Mixture
- 3 cups whole milk, divided
- Pinch of salt
- ¾ cup sugar
Thickening Agent
- 3 tablespoons cornstarch
Egg Mixture
- 3 egg yolks
Flavoring and Finish
- 1 tablespoon butter
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Cornstarch Mixture: In a small bowl, whisk together ¼ cup of the milk with the cornstarch until smooth. Set this mixture aside for later use.
- Heat Milk, Salt, and Sugar: In a medium saucepan, combine the remaining milk, pinch of salt, and sugar. Heat the mixture over medium heat, stirring occasionally, until it becomes steaming but not boiling.
- Temper Egg Yolks: While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, gradually pour about ½ cup of the hot milk mixture into the egg yolks while whisking constantly to prevent curdling.
- Combine and Thicken: Slowly add the egg yolk mixture back into the saucepan with the remaining milk mixture, followed by the cornstarch mixture. Continue cooking over medium heat, whisking constantly, until the pudding begins to simmer and thickens to the desired consistency.
- Finish with Butter and Vanilla: Remove the saucepan from the heat and whisk in the butter and vanilla extract until fully incorporated, giving the pudding a rich and creamy flavor.
- Serve and Chill: Pour the pudding into individual serving dishes. Press a layer of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. The pudding can be served warm immediately or chilled in the refrigerator for several hours for a firmer texture.
Notes
- Whisk constantly during cooking to avoid lumps and ensure a smooth pudding.
- Tempering the egg yolks with hot milk prevents them from scrambling when added to the saucepan.
- Pressing plastic wrap directly on the pudding’s surface is key to preventing a skin from forming.
- For a lighter pudding, you can substitute some of the whole milk with lower-fat milk, but whole milk provides the creamiest texture.
- The pudding keeps well covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe (about 150g)
- Calories: 210
- Sugar: 30g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 125mg
