Classic Vanilla Pudding Recipe

Classic Vanilla Pudding Recipe

 Classic Vanilla Pudding Recipe

Ingredients:

2 cups (500ml) whole milk

1/2 cup (100g) granulated sugar

1/4 cup (30g) cornstarch

1/4 teaspoon salt

2 large egg yolks

2 tablespoons (30g) unsalted butter

2 teaspoons pure vanilla extract

Instructions: Prepare the Ingredients:

Start by gathering all your ingredients. Measure the milk, sugar, cornstarch, and salt, and separate the egg yolks. It’s important to have everything ready because the pudding comes together quickly once you start cooking.

Mix Dry Ingredients:

In a medium saucepan, whisk together the sugar, cornstarch, and salt. This step ensures the cornstarch is evenly distributed and will prevent clumps from forming when you add the liquid.

Add the Milk:

Gradually add the milk, whisking constantly. This helps dissolve the sugar and cornstarch evenly. If you add the milk too quickly, you might end up with lumps, so take your time.

Cook the Mixture:

Place the saucepan over medium heat. Cook, stirring constantly, until the mixture begins to thicken and bubble — about 5 to 7 minutes. You’ll know it’s ready when the pudding coats the back of a spoon.

Temper the Eggs:

In a small bowl, lightly beat the egg yolks. To avoid scrambling the eggs, slowly whisk in about 1/2 cup of the hot milk mixture. This step, called tempering, gradually raises the temperature of the eggs so they blend smoothly into the pudding.

Combine and Cook Again:

Pour the tempered egg mixture back into the saucepan, whisking constantly. Continue cooking for 2-3 more minutes until the pudding is thick and smooth. Don’t let it boil — you want a gentle simmer.

Add Butter and Vanilla:

Remove the saucepan from heat. Stir in the butter and vanilla extract, mixing until the butter melts completely. These add a rich, creamy flavor and a delightful aroma.

Strain for Smoothness:

For the silkiest pudding, pour the mixture through a fine-mesh sieve into a clean bowl. This step removes any tiny bits of cooked egg or lumps.

Cool and Set:

Cover the surface of the pudding with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming. Let it cool to room temperature before refrigerating for at least 2 hours.

Serve and Enjoy:

Once chilled, give the pudding a good stir. Spoon into individual bowls and top with whipped cream, fresh berries, or a sprinkle of cinnamon.

Tips for Perfect Pudding:

Dairy matters: Use whole milk for the creamiest texture, but you can swap for plant-based milk like oat or almond if needed.

Extra smoothness: A fine-mesh strainer is your best friend for a silky finish.

Flavor twists: Add cocoa powder for chocolate pudding or a splash of espresso for a mocha vibe.

This classic vanilla pudding is comforting, creamy, and just sweet enough — perfect as a simple dessert or a fancy layered treat. Would you like me to suggest toppings or creative ways to serve it? Let me know!