Classic Vanilla Custard Pudding

🕒 Prep: 5 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
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Classic Vanilla Custard Pudding is one of those timeless desserts that's both comforting and elegant. Its silky texture and rich vanilla flavor make it a favorite for any occasion, from a cozy family dinner to a special celebration. Let's dive into making this simple yet delightful treat!

Ingredients for Classic Vanilla Custard Pudding

The base of this pudding is whole milk, which gives it a creamy texture and rich flavor. The granulated sugar sweetens the pudding without overpowering the vanilla. Cornstarch is our thickener, ensuring the pudding sets beautifully without becoming too stiff. A pinch of salt enhances the overall flavor, balancing sweetness and adding depth. Egg yolks lend richness and a smooth, glossy finish. The unsalted butter adds a touch of silkiness, while vanilla extract infuses the pudding with its signature aroma and flavor.

Tips & Tricks

  • Use a whisk to prevent lumps when mixing the cornstarch and milk.
  • Always temper the eggs to avoid scrambling them.
  • Press plastic wrap directly onto the pudding surface to prevent skin formation.
  • For a richer flavor, consider using vanilla bean paste instead of extract.

Serving Suggestions

Serve your vanilla custard pudding with a dollop of whipped cream and fresh berries for a refreshing contrast. A sprinkle of toasted nuts or a drizzle of caramel sauce can also elevate the dessert. For a touch of elegance, consider serving it in glass cups with a sprig of mint.

Frequently Asked Questions

Can I use low-fat milk instead of whole milk?
Yes, but the pudding may not be as creamy. Whole milk is recommended for best results.
How long can I store the pudding?
It can be stored in the refrigerator for up to 3 days, covered tightly with plastic wrap.
Can I make this pudding ahead of time?
Absolutely! It’s a great make-ahead dessert. Just prepare it the day before and chill until serving.

Classic Vanilla Custard Pudding Recipe Walkthrough

Start by grabbing a medium saucepan. In it, mix the sugar, cornstarch, and salt. This helps distribute the cornstarch evenly, preventing lumps later. Gradually add the milk, whisking continuously until everything is smooth. You don't want any clumps here, so take your time.

Place the saucepan over medium heat. Keep stirring as the mixture heats up. In about 5-7 minutes, it should thicken and begin to bubble gently. This is your cue to move to the next step.

In a separate bowl, lightly beat the egg yolks. Now, here’s a crucial part: tempering the eggs. Slowly whisk a small amount of the hot milk mixture into the yolks. This step avoids scrambling the eggs by gently raising their temperature.

Once tempered, pour the egg mixture back into the saucepan. Keep cooking for another 2 minutes, stirring constantly. This ensures the eggs are fully cooked and the pudding thickens perfectly.

Remove the saucepan from the heat and stir in the butter and vanilla extract. Mix until the butter melts completely and the vanilla is evenly distributed.

Pour your pudding into individual serving dishes or a large bowl. Cover the surface with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming. Refrigerate for at least 2 hours to let it set and chill.

Why You'll Love This Recipe

  • Easy to make with just a few pantry staples.
  • Rich and creamy texture that feels luxurious.
  • Perfect balance of sweetness and vanilla aroma.
  • Versatile dessert that pairs well with various toppings.

Ingredients

2 cups whole milk
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract

Step-by-step Instructions

1. In a medium saucepan, combine the sugar, cornstarch, and salt.
2. Gradually whisk in the milk until the mixture is smooth.
3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
4. In a separate bowl, lightly beat the egg yolks.
5. Slowly whisk a small amount of the hot milk mixture into the egg yolks to temper them.
6. Return the egg mixture to the saucepan and continue to cook for an additional 2 minutes, stirring constantly.
7. Remove from heat and stir in the butter and vanilla extract until fully incorporated.
8. Pour the pudding into individual serving dishes or a large bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
9. Refrigerate for at least 2 hours or until fully chilled.

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