Classic Homemade Vanilla Pudding - Gemma’s Bigger Bolder Baking (2024)

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Hi Bold Bakers!

Chocolate mousse, panna cotta, salted butterscotch pudding, pot de creme are up there with some of my most favorite desserts of all time. I’m talking last-meal favorites! They all have a common thread which is their texture is soft, velvety, and melts in your mouth. This vanilla pudding ticks all the boxes when it comes to consistency BUT the flavor is superior to most puddings out there. Between the salt, vanilla paste, and cream, this is a dessert worthy of last-meal status.

What is Vanilla Pudding?

That is a great question! To be honest, we don’t have puddings in Ireland so until I moved to the states it was new to me. The closest thing we have to pudding in Europe would be a combo of creme anglais and cream patisserie mixed.

At its most basic, Vanilla Pudding is a milk-based custard that is thickened with eggs and cornstarch. But, I added a little something extra into mine to elevate the flavors and make it a little bit more sophisticated. A pinch of salt, some good quality vanilla extract, and some (Irish) butter transforms this from pudding to a very grown-up dessert.

What You Need to Make Vanilla Pudding

To make vanilla pudding the equipment is simple:

• Medium heavy-bottomed saucepan
• Hand whisk
• Measuring cups
• Measuring spoons
• Measuring jug
• Sieve

How to Make Homemade Vanilla Pudding

This recipe is a fantastic last-minute dessert because you can cook it in under 10 minutes and you make it completely on the stovetop.

1. In a medium saucepan, heat the milk and cream over medium heat until it comes to a simmer.
2. While the milk is coming to a simmer, whisk together the egg, egg yolk, sugar and cornstarch in a medium-sized bowl.
3. Once the milk mixture is hot, scoop a cupful into the egg mixture and whisk immediately. This step helps to bring the eggs to the same temperature as the hot milk making it easier to add one to the other. Continue adding the rest of the hot milk to the eggs.
4. Return the pudding mixture back into the original saucepan and place over a medium/low heat.
5. While continually whisking, mix the pudding until it thickens, roughly 6-8 minutes.
6. Remove from the heat and stir in the vanilla extract, paste, and salt.
7. Allow the pudding to cool down before transferring to the fridge.
8. Serve it plain or add some whipped cream and fruit on top.

How do I Store It?

Store the Homemade Vanilla Pudding in the fridge in a container for up to 4 days. If it has thickened a lot while chilled you can give it a little whisk up to loosen it.

Try These Other Puddings!

• Chocolate Rice Pudding
• Brownie Bread Pudding
• Vegan Chocolate Pudding

And don’t forget to buy a copy of myBigger Bolder Bakingcookbook!

Ingredients

Instructions