Classic Vanilla Pudding
By Morgan BollingPublished on February 15, 2018
Time
20 minutes, plus 3 hours setting
Yield
Serves 4
Ingredients
Before You Begin
Straining the finished pudding ensures a perfectly silky texture. McCormick Pure Vanilla Extract is our favorite.
Instructions
- Heat 2½ cups milk, sugar, and salt in large saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
- Meanwhile, whisk cornstarch and remaining ¼ cup milk in large bowl until no lumps remain, about 15 seconds. Whisk in egg yolks until fully incorporated, about 30 seconds.
- When milk mixture comes to simmer, remove from heat and, whisking constantly, slowly add milk mixture to yolk mixture to temper.
- Return milk-yolk mixture to saucepan. Return saucepan to medium heat and cook, whisking constantly, until pudding is thickened and registers 180 degrees in several places, about 1 minute. Off heat, whisk in butter and vanilla. Strain through fine-mesh strainer set over clean bowl.
- Spray piece of parchment paper with vegetable oil spray and press flush to surface of pudding to prevent skin from forming. Refrigerate until cold and set, at least 3 hours. Whisk pudding until smooth just before serving.
Time
20 minutes, plus 3 hours settingYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Vanilla pudding should be simple yet creamy, rich, and ultrasatisfying. Traditional thickeners include flour, cornstarch, and eggs. For our recipe, we found that a combination of egg yolks and cornstarch created a lusciously silky texture without being chalky. Milk—as opposed to half-and-half or heavy cream—provided a creamy texture without being so fatty as to distract from the vanilla flavor. A relatively small amount of sugar paired with a hefty 1 tablespoon of vanilla gave this dessert pure vanilla flavor.
Before You Begin
Straining the finished pudding ensures a perfectly silky texture. McCormick Pure Vanilla Extract is our favorite.
Instructions
- Heat 2½ cups milk, sugar, and salt in large saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
- Meanwhile, whisk cornstarch and remaining ¼ cup milk in large bowl until no lumps remain, about 15 seconds. Whisk in egg yolks until fully incorporated, about 30 seconds.
- When milk mixture comes to simmer, remove from heat and, whisking constantly, slowly add milk mixture to yolk mixture to temper.
- Return milk-yolk mixture to saucepan. Return saucepan to medium heat and cook, whisking constantly, until pudding is thickened and registers 180 degrees in several places, about 1 minute. Off heat, whisk in butter and vanilla. Strain through fine-mesh strainer set over clean bowl.
- Spray piece of parchment paper with vegetable oil spray and press flush to surface of pudding to prevent skin from forming. Refrigerate until cold and set, at least 3 hours. Whisk pudding until smooth just before serving.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments