Vanilla pudding

Sometimes you feel like having a dessert, but you don’t want to stand in the kitchen for a long time, but you don’t want to have anything ready-made too. Then this vanilla pudding is a perfect solution. It comes together in a breeze, uses only pantry ingredients and is lovely creamy and satisfying, so perfect for weekday cravings.

I’ve tried many vanilla pudding recipes, but this one is certainly the best. I like to eat my pudding warm, when it is not set yet, but you can leave it to cool and eat it when it has a more pudding-like texture. It is basically the same thing as pastry cream, so it works well as a filling for cakes, choux, sweet bread and danish too. Oh, and use real vanilla (or vanilla extract) for this recipe, it really tastes better!

Vanilla pudding (1 serving)
Slightly adapted from “Advanced bread and pastry – Michel Suas”

140 ml milk
8 g sugar
vanilla
10 g cornstarch (maizena in Dutch)
30 g sugar
1 egg yolk
18 g butter

Mix the milk, first measuring of sugar and vanilla together in a pot and bring slowly to the boil (to have time to measure and prepare the other ingredients).
Mix the cornstarch and second measuring of sugar in a bowl. Add the egg yolk and mix well, but do not incorporate any air. By mixing the sugar and cornstarch together first before adding the egg yolk you make the risk of getting lumps of cornstarch smaller.
Pour one third of the boiling milk onto the egg yolk mixture and mix well. Pour this into the rest of the boiling milk and warm through on low heat until it is thickened. Keep stirring constantly (I like to use a whisk) to prevent getting scrambled eggs. Take the pan off the heat and stir in the butter. Keep stirring until the butter is incorporated, then pour the pudding into a clean bowl (or re-use the bowl you used previously).
Eat warm or leave to cool/set. Cover the surface of the pudding with plastic wrap to prevent a skin from forming. The recipe can easily be multiplied to make pudding for more people.

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