Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Individual Vanilla Puddings

Scott Phillips

Yield: Yields 2 cups pudding.

Servings: four (recipe can be doubled).

Ingredients

  • 1/3 cup granulated sugar
  • 5 tsp. cornstarch
  • 1/4 tsp. table salt
  • 13/4 cups whole milk
  • 1/2 vanilla bean, split, or 3/4 tsp. pure vanilla extract
  • 4 large egg yolks
  • 2 Tbs. unsalted butter, cut into 4 pieces, at room temperature

Nutritional Information

      Nutritional Sample Size per 1/2 cup serving
      Calories (kcal) : 250
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 230
      Sodium (mg): 200
      Carbohydrates (g): 25
      Fiber (g): 0
      Protein (g): 6

Preparation

  • In a medium saucepan, whisk the sugar, cornstarch, and salt until well blended. Slowly pour in the milk, whisking constantly. Add the vanilla bean, if using. Set the pan over medium heat and bring to a simmer, whisking frequently, 3 to 10 minutes, depending on your stove and saucepan. Meanwhile, in a medium bowl, whisk the egg yolks until well blended.
  • When the milk mixture is thickened and simmering, slowly pour it into the egg yolks, whisking constantly. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture comes back to a boil, about 1 minute. Remove the pan from the heat. With a fork, fish out the vanilla bean, if using, and use your fingers to scrape any remaining seeds into the pudding. Add the butter and, if using, the vanilla extract. Whisk until well blended. Divide the hot pudding evenly among four custard cups (or pour into a clean medium bowl). Gently press a piece of plastic wrap directly on the pudding’s surface to prevent a skin from forming. Refrigerate until chilled, about 2 hours or for up to three days.

Tip

It’s important not to forget the salt in vanilla recipes. Without it, the vanilla flavor will be flat and boring.

Reviews

Rate or Review

Reviews

  • TheEarlofGrey | 06/18/2017

    Delicious! We topped with in season strawberries, so so good. Also used in a parfait with cherries and crumbled almond cookies - yum. Easy to make. Already have lots of plans for this if I can keep it from the kids long enough!

  • chefdana | 04/20/2008

    Wow, this was great pudding. No one ever suggests vanilla pudding as a standout dessert, but this was a real winner. SO much better than anything you'd make from a box, and fairly easy too. I used vanilla extract, but I can't wait to try it with a real vanilla bean.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks