Description
This classic vanilla pudding is a smooth, creamy dessert made from simple ingredients like whole milk, sugar, and egg yolks. Cooked gently on the stovetop, it delivers a rich vanilla flavor and a perfectly silky texture, ideal for serving chilled as a comforting treat or dessert.
Ingredients
Scale
Main Ingredients
- 2¾ cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tbsp pure vanilla extract
Instructions
- Heat the milk: In a medium saucepan, warm 2 cups of whole milk over medium heat until it is steaming but not boiling. This step prepares the milk to be gradually incorporated into the other ingredients without cooking the eggs prematurely.
- Mix dry ingredients: In a separate bowl, whisk together the sugar, cornstarch, and salt. Add the remaining ¾ cup of cold milk and whisk until the mixture is smooth and free of lumps, forming the base for the pudding.
- Temper the eggs: Whisk the egg yolks into the cornstarch mixture. Slowly pour the warm milk into this bowl, whisking constantly to ensure the eggs do not cook too quickly and curdle, creating a smooth custard mixture.
- Cook the pudding: Pour the combined mixture back into the saucepan and cook over medium heat, whisking continuously. Continue until the pudding thickens and begins to bubble, which should take about 4 to 6 minutes. This ensures the pudding cooks evenly and achieves the right texture.
- Finish the pudding: Remove the saucepan from heat. Stir in the unsalted butter and pure vanilla extract until the butter melts fully and the pudding is smooth and fragrant with vanilla.
- Chill: Transfer the pudding into serving cups. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before serving to allow the pudding to set and flavors to meld.
Notes
- Stirring constantly during cooking is key to avoid lumps and ensure a silky texture.
- Using plastic wrap directly on the surface prevents a skin from forming on the pudding.
- For a richer pudding, use whole milk or even add a little cream.
- This pudding can be served with fresh fruit, whipped cream, or a sprinkle of cinnamon.
- Leftover pudding can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
