There is nothing better for dessert than a good old vanilla pudding made from scratch with real vanilla beans. And once you realize how quick and easy it is you never go back to store-bought pudding! It only takes 10 minutes and 5 ingredients.
Simple, pure, and so incredibly divine that I have no words to describe it.
See the little black vanilla seeds? I’m obsessed with it. Obsessed with vanilla bean! So good, so pretty. That’s why I’m kicking of a little vanilla bean recipe series here. If you love it just like I do, check out my other vanilla bean creations (to be continued):
Vanilla Bean Cake Truffles with Toasted Pistachios
The recipe can actually be treated as a basic recipe for homemade pudding. If you want Coconut Pudding, add only a pinch of vanilla bean seeds and replace the whole milk with coconut milk! Or, to make Dulce de Leche Pudding, reduce the amount of vanilla bean seeds and replace 1/2 cup of whole milk with 1/2 cup of dulce de leche…
- 2⅔ cups whole milk
- ½ vanilla bean
- ¼ cup sugar (or more, if desired)
- 3 tablespoons cornstarch
- 2 egg yolks
- Optional: 3 tablespoons whipped cream
- In a large saucepan, bring 2 cups of whole milk, sugar, the inside of the vanilla bean and the vanilla bean pod to a boil, stir frequently.
- Meanwhile, in a small bowl whisk together the remaining milk with the cornstarch, then whisk in the egg yolks.
- As soon as milk comes to a boil, reduce heat to low and carefully remove the vanilla bean pod. Gradually whisk in egg mixture, stirring quickly. Continue cooking and stirring until pudding thickens enough to thickly coat the back of a spoon, about 2 minutes. Chill pudding for at least 2 hours before serving, if desired.
- TIP: To make your pudding extra rich and creamy, stir in 3 tablespoons of whipped cream before serving!