This is a very simple dessert, yet so comforting. Kids absolutely adore it.
Vanilla Pudding
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1/3 cup sugar
1 vanilla bean (optional)
2 tbsp cornstarch
pinch of salt
2 cups milk
2 large egg yolks (slightly beaten)
2 tbsp butter
1 tbsp vanilla
Directions
- If using a vanilla bean, slice it in half horizontally and scoop the seeds into a small bowl with sugar. Rub the vanilla bean with sugar extracting as many seeds and as much flavor as possible. You just made vanilla sugar! Your pudding will still taste great without it, but if you have a vanilla bean, it will take this pudding to the next level!
- In a medium pot, mix sugar, cornstarch, and salt.
- Gradually add milk while stirring.
- Cook the mixture over medium heat, constantly stirring until it thickens and starts to boil.
- Allow it to simmer gently for about a minute, still stirring constantly.
- Gradually stir half the hot mixture into egg yolks, constantly stirring to prevent the eggs from scrambling.
- Stir this back into the remaining mixture in your saucepan. Boil for another minute or so, until thickened, stirring constantly.
- Strain the mixture into a bowl.
- Add butter and vanilla and constantly stir until the butter is melted.
- Put plastic wrap directly against the surface of the pudding.
- Refrigerate for at least an hour or two until chilled.
- Before serving, beat vigorously with a wooden spoon to aerate and lighten the pudding. Divide between bowls, serve and enjoy!
Notes
- The pudding in my pictures was made for someone with egg allergies. Replace egg yolks with one additional tablespoon of cornstarch to make it egg-free. You won’t have to do step 3. Just cook your pudding in step 2 until thickened.
