Description
This classic Homemade Vanilla Pudding recipe creates a rich, creamy dessert using real vanilla bean and simple ingredients, with a silky texture achieved through gentle cooking and chilling.
Ingredients
Units
Scale
Ingredients
- 9 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 tsp. kosher salt
- 1 vanilla bean pod
- 3 cups whole milk
- 2 Tbsp. unsalted butter, cubed
- 2 tsp. vanilla extract
Instructions
- Make egg yolk mixture: Whisk together egg yolks, sugar, cornstarch, and salt in a medium-size heatproof bowl until smooth. Set aside.
- Scrape vanilla bean seeds: Halve vanilla bean pod lengthwise. Using the back of a paring knife, scrape seeds from pod halves into a medium saucepan.
- Warm milk: Add scraped pod halves and milk. Bring to a simmer over medium, stirring occasionally. Remove from heat.
- Combine egg mixture and milk mixture in parts: Gradually ladle half of hot milk mixture into yolk mixture, whisking constantly.
- Return egg yolk mixture to remaining milk mixture in saucepan.
- Cook pudding: Cook over medium, whisking constantly, until mixture boils and thickens, 8 to 10 minutes.
- Add butter and vanilla extract: Remove from heat; stir in butter and vanilla extract until combined.
- Strain pudding: Pour through a fine mesh strainer into a large heatproof bowl.
- Chill pudding: Remove and discard vanilla pod halves. Cover pudding with plastic wrap pressed directly onto surface. Chill until cold, about 2 hours.
- Store: Store, with plastic wrap still pressed against surface, in refrigerator up to 3 days.
Notes
- Cover pudding with plastic wrap pressed directly onto surface to prevent a skin from forming while chilling.
- Store pudding in refrigerator up to 3 days.
