Vanilla Pudding

Vanilla Pudding

Silky stovetop pudding thickened with egg yolks and cornstarch for a rich, custardy bite.

Total 2 hr 30 min Makes 4 servings Calories 245/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

This classic vanilla pudding is cooked low and slow until thick and glossy, then finished with butter and real vanilla for deep flavor. Serve it chilled in small cups as a simple dessert or spoon it between cake layers and into tarts.

Ingredients

  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups whole milk
  • 3 egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract

Method

  1. In a 6-quart saucepan, whisk together the sugar, cornstarch, and salt until no lumps remain.

  2. Gradually whisk in the milk until the dry ingredients are fully dissolved and the mixture is smooth.

  3. Set the saucepan over medium heat and cook, whisking frequently, until the mixture thickens and just begins to bubble, about 8 minutes.

  4. Remove about 1/2 cup of the hot mixture and whisk it slowly into the beaten egg yolks to temper them.

  5. Whisk the tempered egg yolks back into the saucepan with the remaining hot mixture.

  6. Return the saucepan to medium-low heat and cook, whisking constantly, until the pudding thickens enough to coat the back of a spoon, about 3 minutes. Do not let it boil.

  7. Remove the pan from the heat and stir in the butter and vanilla extract until the butter melts and the mixture is smooth.

  8. Pour the pudding into four individual serving cups or a medium bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.

  9. Chill in the refrigerator until set and cold, at least 2 hours before serving.

Rate this recipe

★ 3.3 (1)

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    Vanilla Pudding

    This classic vanilla pudding is cooked low and slow until thick and glossy, then finished with butter and real vanilla for deep flavor. Serve it chilled in small cups as a simple dessert or spoon it between cake layers and into tarts.

    2 hr 30 min 4 servings 245 cal

    Ingredients

    • 2/3 cup granulated sugar
    • 3 tablespoons cornstarch
    • 1/4 teaspoon salt
    • 2 1/2 cups whole milk
    • 3 egg yolks, lightly beaten
    • 2 tablespoons unsalted butter
    • 2 teaspoons vanilla extract

    Method

    1. 1

      In a 6-quart saucepan, whisk together the sugar, cornstarch, and salt until no lumps remain.

    2. 2

      Gradually whisk in the milk until the dry ingredients are fully dissolved and the mixture is smooth.

    3. 3

      Set the saucepan over medium heat and cook, whisking frequently, until the mixture thickens and just begins to bubble, about 8 minutes.

    4. 4

      Remove about 1/2 cup of the hot mixture and whisk it slowly into the beaten egg yolks to temper them.

    5. 5

      Whisk the tempered egg yolks back into the saucepan with the remaining hot mixture.

    6. 6

      Return the saucepan to medium-low heat and cook, whisking constantly, until the pudding thickens enough to coat the back of a spoon, about 3 minutes. Do not let it boil.

    7. 7

      Remove the pan from the heat and stir in the butter and vanilla extract until the butter melts and the mixture is smooth.

    8. 8

      Pour the pudding into four individual serving cups or a medium bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.

    9. 9

      Chill in the refrigerator until set and cold, at least 2 hours before serving.