A love a good dessert especially one that takes little to no time to make and this Creamy Vanilla Pudding recipe is all of the above.
In my opinion this is one of the easiest and delicious desserts one can make. Making pudding from scratch is so simple which is to proof why I should never buy it pre-made.
Homemade vanilla pudding is my guilty pleasure. Since I learned how to make it, I have never stopped making it. This pudding is so creamy, rich and versatile.
Growing up I would always have a pudding as a snack. I would always look forward to coming home and opening those little puddings you would get at the grocery store. My favourite flavours were chocolate and butterscotch.
Since I moved away for college, it became impossible to find. So one day, I randomly decided to make it from scratch, and I was shocked at its deliciousness. The difference in taste, flavour and texture was enormous.
Tips & Tricks:
- Cornstarch: This is what gives you a creamy pudding. Without this, the consistency would be all wrong and you will end up with a runny pudding.
- Vanilla: A vanilla pudding without vanilla is not a vanilla pudding. To have a strong vanilla flavour, you can definitely use vanilla pods instead of vanilla extract.
- Whole milk: I highly recommend whole milk but if you prefer low-fat or whatever then it can work also.
I hope you enjoy the recipe.
Now, let’s get into it.
Creamy Vanilla Pudding
Ingredients
- 2 Egg yolks at room temperature
- 2 cups Whole milk at room temperature
- 1/2 cup Granulated sugar
- 1/2 cup Heavy cream
- 2 tbsp Cornstarch
- 2 tbsp Butter softened
- 1 tsp Vanilla extract
- 1/4 tsp Salt
Instructions
Egg mixture:
- In a mixing bowl, whisk together the egg yolks, vanilla extract, granulated sugar, salt, cornstarch and softened butter. Once everything is mixed together set aside.
Milk mixture:
- In a medium sauce pan over medium-low heat, heat the milk and heavy cream. Once bubbles start to form turn off the heat.
Tempering the egg mixture:
- Whisk in 1/4 cup of the milk mixture into the egg mixture. Whisk it in slowly.
- Once the egg yolks have been tempered, return the mixture to the pot with the milk.
Assembly:
- Place the sauce pan back on the heat and let it thicken for 5-10 minutes. Be sure to stir it regularly.
- Once the sauce has thicken remove from the heat and pour into a bowl. To ensure you have no lumps, I highly recommend straining the mixture into a bowl.
Refrigerate:
- Place a serum wrap over the mixture, making sure to stick it to the pudding to prevent the development of a skin.
- Refrigerate for 4 hours or overnight.
- Serve and enjoy!
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