Vanilla Pudding

Enjoy the smooth and silky texture of homemade vanilla pudding by following this simple recipe. This traditional dish, which has a rich vanilla flavor and is perfectly sweet, will satisfy your sweet tooth and leave you wanting more.

Tasting Notes

The Vanilla Pudding boasts a velvety texture and a delightful balance of sweetness and vanilla essence. It’s a comforting treat that brings back fond memories of childhood desserts.

Ingredients

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

Kitchen Equipment

• Medium saucepan
• Whisk
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon
• Serving cups or bowls
• Plastic wrap

Instructions

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually whisk in the milk until the mixture is smooth and well combined.
3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 8-10 minutes.
4. Once the mixture boils, continue to cook for an additional 2 minutes, stirring constantly.
5. In a separate bowl, lightly beat the egg yolks. Slowly whisk in about 1 cup of the hot milk mixture to temper the eggs.
6. Pour the egg mixture back into the saucepan, whisking continuously to prevent the eggs from scrambling.
7. Cook the pudding for an additional 2-3 minutes, or until it reaches a thick, pudding-like consistency.
8. Remove the saucepan from the heat and stir in the butter and vanilla extract until well incorporated.
9. Allow the pudding to cool slightly before transferring it to serving cups or bowls.
10. Cover the surface of the pudding with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours or until chilled.

Pro Tips

• For an extra creamy texture, use whole milk and resist the temptation to substitute with lower-fat options.
• To avoid lumps, make sure to whisk the milk mixture thoroughly during each step of the cooking process.
• Experiment with different brands of vanilla extract to find your preferred flavor profile.

Variations

• Chocolate Twist: Add 1/4 cup of cocoa powder to the sugar mixture for a chocolate-infused pudding.
• Coconut Delight: Substitute 1 cup of coconut milk for 1 cup of whole milk for a tropical twist.
• Citrus Zest: Enhance the flavor by adding 1 tablespoon of grated orange or lemon zest to the egg mixture.

FAQs

Yield: 4

Vanilla Pudding

Print

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

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

Instructions

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually whisk in the milk until the mixture is smooth and well combined.
3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 8-10 minutes.
4. Once the mixture boils, continue to cook for an additional 2 minutes, stirring constantly.
5. In a separate bowl, lightly beat the egg yolks. Slowly whisk in about 1 cup of the hot milk mixture to temper the eggs.
6. Pour the egg mixture back into the saucepan, whisking continuously to prevent the eggs from scrambling.
7. Cook the pudding for an additional 2-3 minutes, or until it reaches a thick, pudding-like consistency.
8. Remove the saucepan from the heat and stir in the butter and vanilla extract until well incorporated.
9. Allow the pudding to cool slightly before transferring it to serving cups or bowls.
10. Cover the surface of the pudding with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours or until chilled.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 320Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gCholesterol: 185mgSodium: 170mgCarbohydrates: 40gFiber: 0gSugar: 32gProtein: 7g