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Creamy Vanilla Bean Pudding

Get ready to delve into an alluring dessert with this recipe for Creamy Vanilla Bean Pudding. The richness of the milk and cream, combined with the subtle infusion of vanilla from the vanilla bean, results in a divine, creamy taste that will have you smacking your lips in delight. This pudding boast...
1
30 min
TOTAL TIME
535
CALORIES
$1.92
PER SERVING
Creamy Vanilla Bean Pudding
Ingredients
PUDDING
4 SERVINGS
Unsalted Butter
2 tbsp unsalted butter
cut into small pieces
Cornstarch
3 tbsp cornstarch
Sugar
1/2 cup sugar
Full Fat Milk
2 cups full fat milk
Egg Yolks
4 large egg yolks
lightly beaten
Heavy Cream
1 cup heavy cream
Salt
1/4 tsp salt
Vanilla Bean
1 whole vanilla bean
split and seeds scraped
Directions
PUDDING
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
In a large saucepan, whisk together sugar, cornstarch, and salt until smooth and free of lumps.
2
Gradually whisk in the full-fat milk and heavy cream until well combined.
3
In a separate bowl, whisk the egg yolks lightly.
4
Put the saucepan on the stove over medium heat.
5
Continually whisk the mixture in the saucepan to prevent lump formation.
6
Once it starts to thicken slightly, lower the heat and carefully pour about half of this mixture into the beaten yolks in a steady stream, while continuously whisking to prevent the yolks from scrambling. This process is known as tempering.
7
Pour the egg yolk mixture back into the saucepan and return to medium heat.
8
Heat the mixture while stirring continuously until it thickens to a pudding-like consistency.
9
Remove from heat and whisk in the small pieces of unsalted butter and the scraped seeds of the vanilla bean.
10
Transfer to a heat-resistant container, directly covering the top of the pudding with plastic wrap to prevent a skin from forming.
11
Refrigerate the pudding for at least 2 hours before serving. Be aware that the pudding will continue to thicken as it chills.
Health Info
Macros
38g
CARBS
37g
FAT
13g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
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8
15 min
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Frequently Asked Questions
Which type of milk should I use for my vanilla pudding?
How can I prevent a skin from forming on top of my pudding as it cools?
Why is my pudding too sweet/not sweet enough?
Why didn’t my pudding set?
How to ensure a smooth consistency in the pudding?
Can I make vegan vanilla pudding?
Can I replace sugar with some other sweetener in the recipe?
Why did my milk curdle while making pudding?
What is the best way to serve vanilla pudding?
Can I use vanilla extract instead of vanilla bean?