Vanilla Pudding Symphony of Flavors
Isn’t there something special about a fresh bowl of French pudding? It’s so smooth and creamy, with that wonderful scent of vanilla and just the right amount of sweetness. This classic dessert never goes out of style! In this post, we’ll take a culinary adventure together to learn how to make the most delicious pudding.
You can also check out our other Dessert Recipes.
French Vanilla Pudding
Give your dinner the perfect finish with this light and delicious dessert.
Ingredients
- 3 pcs large-sized egg yolks
- 2¼ cups whole milk
- ¾ cup cream
- 9 tbsp sugar
- 3 tbsp unsalted butter room temperature
- 3 tbsp cornstarch
- 1½ tsp vanilla extract
- ⅜ tsp fine sea salt
Instructions
- In a small bowl, whisk together the egg yolks with 1/4 cup of milk until well combined. Set this mixture aside for later use.
- In a 3-quart saucepan, whisk together the sugar, cornstarch, and salt until they are well mixed.
- Slowly whisk in the cold milk and cream into the saucepan. Add these liquids a little at a time and make sure to whisk continuously to prevent lumps from forming. Be sure to scrape the bottom and sides of the saucepan with a spatula to ensure that everything is well combined.
- Place the saucepan over medium heat and stir the mixture constantly until it comes to a bare simmer. Keep stirring to avoid scorching or sticking.
- Once the mixture is simmering, take about 1/2 cup of the hot pudding mixture and carefully ladle it into the bowl with the egg yolks. Whisk this rapidly to combine. This step is called tempering and helps prevent the eggs from curdling when added to the hot mixture.
- Now, add the tempered egg yolk mixture back into the saucepan with the rest of the pudding mixture. Continue to cook over medium-low heat, stirring constantly, until the pudding thickens. It should coat the back of a spatula. This may take around 2 to 4 minutes.
- Remove the saucepan from the heat and stir in the room-temperature butter and vanilla extract until the butter is completely melted and incorporated into the pudding.
- Immediately pour the hot pudding into a medium mixing bowl or a 4-cup glass measuring cup. Alternatively, you can pour it directly into six 1/2 cup serving dishes.
- To prevent skin from forming on the pudding’s surface, quickly press a small piece of plastic wrap directly onto the surface of the pudding.
- Allow the pudding to cool to room temperature, and then refrigerate it until it’s chilled. This usually takes at least 2 hours.
- When you’re ready to serve, spoon the chilled pudding into six 1/2 cup ramekins (if you haven’t already done so). Top each serving with a generous mound of whipped cream.
