How to make it

  • Whisk the egg yolks, sugar and cornstarch together in a medium bowl and set aside.
  • Bring milk, vanilla bean pod and scraped seeds to a boil in a medium saucepan. If using vanilla extract, add it with the butter after cooking the pudding.
  • Remove from heat and discard the vanilla bean.
  • Whisk a few spoonfuls of the hot milk into the yolk mixture.
  • Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk.
  • Pour the mixture back into a medium saucepan and whisk constantly over medium-low heat until the pudding is glossy and quite thick. About 4 minutes.
  • Transfer the pudding to a clean bowl.
  • Whisk in the butter (and vanilla extract, if using it).
  • Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming, and refrigerate for 4 hours.
  • Before serving, whisk the pudding until soft and smooth. About 30 seconds.
  • Divide into custard cups or martini glasses and serve.
  • The pudding will keep in the refrigerator for up to 3 days with plastic wrap intact.

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