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Classic Vanilla Pudding Recipe

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4.2 from 47 reviews

  • Author: Ava
  • Total Time: 4 hours 35 minutes
  • Yield: 6 servings

Description

This Classic Vanilla Pudding recipe yields a smooth, creamy, and rich dessert that’s perfect for any occasion. Made from wholesome ingredients like whole milk, egg yolks, and pure vanilla extract, it boasts a luxurious texture and delightful flavor. The pudding is cooked gently on the stovetop until thickened, then chilled for a few hours to set perfectly. Serve it with or without sweetened whipped cream for an indulgent treat that’s sure to impress.

Ingredients

Base Ingredients

  • 4 1/2 cups (1 liter) whole milk
  • 1 cup (195g) sugar (castor sugar in the UK)
  • 1/3 cup (50g) cornstarch (corn-flour)
  • 5 large free range egg yolks, beaten lightly
  • 2 tsp pure vanilla extract
  • 1 tablespoon unsalted butter
  • fine sea salt (approximately 1/2 teaspoon)

For Serving

  • Sweetened whipped cream (optional)

Instructions

  1. Heat the Milk: Measure 4 cups (950ml) of whole milk into a saucepan. Place over medium heat and bring just to a boil, then immediately remove from heat to prevent scorching.
  2. Mix Dry Ingredients: In a large bowl, whisk together the sugar, 1/2 teaspoon fine sea salt, and cornstarch until well combined, ensuring no lumps remain.
  3. Combine Egg Yolks and Milk: Lightly beat the 5 large free range egg yolks, then whisk in the remaining 1/2 cup (120ml) of milk until smooth, preparing to temper the eggs.
  4. Temper the Egg Mixture: Slowly and steadily whisk about half of the hot milk from the saucepan into the egg yolk mixture to gradually raise its temperature without curdling. Then, carefully whisk this tempered mixture back into the remaining hot milk in the saucepan.
  5. Cook the Pudding: Return the saucepan to medium heat and cook while stirring constantly with a whisk. Continue heating until the mixture comes to a boil, indicating the cornstarch has activated.
  6. Thicken the Pudding: Reduce heat to medium and keep whisking continuously for another 3 to 4 minutes until the mixture thickens to a rich, pudding-like consistency. Remove from heat and whisk in the 2 teaspoons of pure vanilla extract and 1 tablespoon of unsalted butter for added flavor and smoothness.
  7. Cool the Pudding: Allow the pudding to cool slightly, stirring occasionally to prevent a skin from forming on the surface.
  8. Chill: Pour the pudding into a serving bowl or individual dessert dishes. Cover the surface with plastic cling film, pressing the film directly onto the pudding to avoid skin formation. Place in the refrigerator and chill thoroughly for about 4 hours until set.
  9. Serve: Before serving, whisk the pudding vigorously to restore its smooth texture. Divide into dessert dishes.
  10. Optional Serving Suggestion: Serve with or without sweetened whipped cream on top for an extra creamy finish.

Notes

  • Use fresh, free-range eggs for the best flavor and safety.
  • Whisking constantly during cooking is critical to prevent lumps and burning.
  • Tempering the eggs slowly prevents scrambling and ensures a smooth pudding.
  • Covering pudding directly with cling film prevents unpleasant skin from forming.
  • Chilling time is important for proper setting and optimum texture.
  • This pudding can be prepared a day in advance and refrigerated.
  • For a lighter version, you can substitute part of the milk with cream or low-fat milk, although the texture will vary.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/classic-vanilla-pudding-recipe/