Homemade Vanilla Pudding
Creamy, luscious and flavorful homemade vanilla pudding.
Servings: 6
Calories: 224kcal
Ingredients
- 4 large egg yolks, lightly beaten
- ½ cup granulated sugar, plus 2 tablespoons, divided (100g +)
- ¼ teaspoon salt
- 3 ½ tablespoons cornstarch or arrowroot
- 3 cups whole milk (24 ounces)
- 1 tablespoon vanilla bean paste, or vanilla extract
- 1 tablespoon rum, or bourbon (optional)
- 1 tablespoon unsalted butter
Instructions
- In a small bowl, whisk the egg yolks with 2 tablespoons of granulated sugar until well blended. Set aside.
- In a medium, heavy bottom saucepan combine the remaining sugar, salt and cornstarch. Whisk in the milk.
- Cook over medium heat, stirring constantly until the mixture thickens and just starts to boil. While whisking constantly, slowly drizzle about half the hot vanilla cream into the egg yolks to temper.
- Add the egg custard mixture back into the saucepan and return to the heat. Bring to a boil and cook stirring constantly for 2 minutes. The pudding should be very thick.
- Off heat, whisk in the vanilla, rum (if using) and butter. Stir until the butter is melted and well blended.
- Pour the pudding through a fine-mesh strainer set over a clean bowl. Discard solids. Press a piece of plastic wrap flush to the surface of the hot pudding to prevent a skin from forming.
- Cool slightly then refrigerate until cold and set, at least 3 to 4 hours. Whisk the pudding lightly just before serving.
- Top with whipped cream and/or fruit and serve.
Notes
- Pudding can be made one day in advance.
- For thicker pudding or if you're adding rum or bourbon, use 4 tablespoons cornstarch.
Nutrition
Calories: 224kcal | Carbohydrates: 27g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 156mg | Potassium: 178mg | Fiber: 1g | Sugar: 23g | Vitamin A: 429IU | Calcium: 154mg | Iron: 1mg
