Vanilla Pudding Recipe
Vanilla pudding traces its roots to the traditional custards of European cuisine, where eggs, milk, and sugar were thickened over gentle heat. By the 19th century, cornstarch became a popular thickening agent, paving the way for modern pudding recipes.
Equipment
- Medium saucepan
- Whisk
- Small mixing bowl
- Measuring cups and spoons
- Heatproof serving bowls or ramekins
Ingredients
- 2 cups (500 ml) whole milk
- ½ cup (100 g) granulated sugar
- 3 tablespoons (25 g) cornstarch
- A pinch of salt
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- Optional: Whipped cream or fresh fruit for topping
Instructions
- Mix the Dry IngredientsIn a medium saucepan, combine the sugar, cornstarch, and salt. Whisk them together to ensure the cornstarch is evenly distributed, which prevents lumps later.
- Add Milk and Egg YolksGradually whisk in the milk until the dry ingredients dissolve completely. In a small mixing bowl, lightly beat the egg yolks, then whisk them into the milk mixture.
- Cook Over Medium HeatPlace the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken. This should take about 5-7 minutes. Be patient and don’t rush; steady whisking prevents scorching.
- Remove from Heat and Add VanillaOnce the pudding reaches a thick, creamy consistency, remove it from the heat. Stir in the vanilla extract for that signature flavor boost.
- Cool and ServePour the pudding into individual serving bowls or ramekins. If you prefer your pudding chilled, cover the surface with plastic wrap to prevent a skin from forming and refrigerate for 1-2 hours. Serve with whipped cream or fresh fruit if desired.