Vanilla Pudding

This vanilla pudding recipe featuring Madagascar Bourbon Pure Vanilla Bean Paste is both easy and delicious. Enjoy it on its own or add it to your fresh fruit tarts. For a frozen treat, simply add the pudding to a mold for tasty pudding popsicles.

Ingredients

Directions

In a medium saucepan, heat 2 cups of milk and sugar over medium heat until steaming. Do not let the mixture boil – it will be ready when there are tiny bubbles forming along the edge of the pot but before the mixture simmers or boils.

While milk heats, whisk together remaining 1/2 cup milk, cornstarch, egg yolks and salt in a small bowl until well combined.

Slowly whisk 1 cup to 1 1/2 cups of the steaming milk into the egg mixture. Slowly add the egg mixture back into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture is thickened. Remove from heat and whisk in the vanilla bean paste.

Pour pudding into an airtight container, pressing a layer of plastic wrap on the top of the pudding to prevent a skin from forming. Chill for several hours until cold before serving.

Notes:

  • For an ultra-smooth texture, press cooked pudding through a fine mesh sieve before chilling.
  • Serving Suggestions:
    • Banana Pudding: Layer pudding with vanilla wafer cookies and sliced bananas. Top with fresh whipped cream.
    • Pudding Popsicles: Spoon pudding into popsicle molds and freeze until hardened.
    • Mini Fruit Tarts: Spoon pudding into mini tart shells. Top with fresh berries.

Directions

In a medium saucepan, heat 470 ml of milk and sugar over medium heat until steaming. Do not let the mixture boil – it will be ready when there are tiny bubbles forming along the edge of the pot but before the mixture simmers or boils.

While milk heats, whisk together remaining 120 ml milk, cornstarch, egg yolks and salt in a small bowl until well combined.

Slowly whisk 240 ml to 350 ml of the steaming milk into the egg mixture. Slowly add the egg mixture back into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture is thickened. Remove from heat and whisk in the vanilla bean paste.

Pour pudding into an airtight container, pressing a layer of plastic wrap on the top of the pudding to prevent a skin from forming. Chill for several hours until cold before serving.

Notes:

  • For an ultra-smooth texture, press cooked pudding through a fine mesh sieve before chilling.
  • Serving Suggestions:
    • Banana Pudding: Layer pudding with vanilla wafer cookies and sliced bananas. Top with fresh whipped cream.
    • Pudding Popsicles: Spoon pudding into popsicle molds and freeze until hardened.
    • Mini Fruit Tarts: Spoon pudding into mini tart shells. Top with fresh berries.

  • Nielsen-Massey time icon

    5 minprep

  • Nielsen-Massey time icon

    10 mincook

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste