Serves 4
200 min
Homemade Vanilla Pudding
Recipe GLPRbcdb4fa06e4d58
A silky, custard-style vanilla pudding made with egg yolks, milk, and cornstarch. This classic dessert is thickened on the stovetop and then chilled until it reaches a perfect, creamy consistency. The surface is protected with plastic wrap to prevent a skin from forming, creating a smooth texture throughout.
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Ingredients
¼ cup cornstarch
2½ cups whole milk
4 large egg yolks
2 tablespoons cold butter
2 teaspoons vanilla extract
Directions
In a medium saucepan, whisk together the cornstarch and milk until the cornstarch is completely dissolved and no lumps remain.
Add the egg yolks to the milk mixture and whisk thoroughly until the eggs are fully incorporated and the mixture is smooth.
Place the saucepan over medium heat. Whisk constantly as the mixture heats, until it reaches a gentle boil with small bubbles breaking the surface. Once boiling, reduce heat to low and continue whisking for 1 minute more to ensure the pudding is fully cooked (the egg yolks will reach the safe temperature of 160°F).
Remove the pan from heat. Stir in the cold butter and vanilla extract until fully combined and the butter is melted.
Pour the warm pudding into a serving bowl or individual cups.
Press plastic wrap directly onto the surface of the pudding, smoothing out any air pockets. This prevents a skin from forming on top. Refrigerate for at least 3 hours until chilled and set.
Before serving, whisk the pudding gently if you notice any lumps have formed during chilling.
