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Vanilla Pudding from Scratch Recipe

Vanilla Pudding from Scratch Recipe
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★★★★★

5.2 from 19 reviews

A creamy and luscious homemade vanilla pudding recipe made from scratch using simple ingredients like egg yolks, sugar, and real vanilla. This classic dessert is smooth, fluffy, and full of rich vanilla flavor, perfect for serving cold with whipped cream or your favorite toppings.

Ingredients

Scale

Main Ingredients

  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar (can be replaced with granulated sugar)
  • 1/2 teaspoon kosher salt
  • 3 tablespoons cornstarch
  • 1 cup whole milk (cold)
  • 2 cups whole milk (warm)
  • 1 vanilla bean (or 1 tablespoon vanilla extract)
  • 2 tablespoons butter

Instructions

  1. Prepare the egg yolk mixture: Add 4 large egg yolks to a 3-quart saucepan (used as a mixing bowl). Save the egg whites for another use.
  2. Add dry ingredients: Mix in 1/2 cup granulated sugar, 1/2 cup packed brown sugar (or granulated sugar for pure vanilla flavor), 1/2 teaspoon kosher salt, and 3 tablespoons cornstarch.
  3. Blend with milk: Add 1 cup cold milk and use a hand mixer on high speed for at least 1 minute until the mixture is completely smooth.
  4. Heat vanilla milk: In a glass measuring cup, add 2 cups whole milk. If using a vanilla bean, split it and scrape seeds into the milk, then add the pod. Microwave for 2-3 minutes until bubbly around edges, then remove the pod.
  5. Combine hot milk with egg mixture: Quickly beat the egg mixture on medium speed and carefully pour hot milk into it while mixing. Avoid scraping any film from the milk surface but try to get as much vanilla as possible. Optional: use a strainer to remove vanilla pod bits.
  6. Heat and thicken pudding: Move the pot to medium heat on the stove. Stir constantly with a flat whisk, focusing on edges and corners until the mixture bubbles and thickens (2-3 minutes), then whisk vigorously for another 15-45 seconds.
  7. Whip for fluffiness: Remove from heat and beat the hot pudding with a hand mixer to incorporate air, making it light and fluffy.
  8. Add butter and vanilla: Stir in 2 tablespoons butter and 1 tablespoon vanilla extract if not using a vanilla bean.
  9. Strain pudding (optional): For extra smooth texture, strain the pudding through a fine sieve into a clean bowl.
  10. Cover to prevent skin: Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
  11. Chill the pudding: Refrigerate for at least 2-4 hours. You may place it in the freezer for 30 minutes initially to speed cooling but transfer it to the fridge afterward to avoid ruining texture.
  12. Serve: Remove plastic wrap, whisk pudding well before serving to smooth out texture. Serve cold with whipped cream and optionally with Nilla wafers or graham crackers.

Notes

  • Use whole milk for the creamiest texture and flavor.
  • You can substitute brown sugar with granulated sugar if you prefer a pure vanilla taste.
  • Be vigilant when heating the milk to avoid boiling over or curdling.
  • Pressing plastic wrap onto pudding immediately after cooking prevents an unwanted skin from forming.
  • Do not freeze the pudding after chilling as it will damage the texture, making it watery upon thawing.
  • If smoothness is desired, straining before cooling is highly recommended.
  • Egg whites can be reserved for other recipes, such as omelets or meringues.
  • This pudding can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: vanilla pudding, homemade pudding, scratch pudding, classic dessert, creamy pudding, easy pudding recipe

Find it online: https://thefoodrecipe.com/vanilla-pudding-from-scratch-recipe/