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Chocolate and Vanilla Pudding Cups

Vanilla bean paste and high quality chocolate make for a sophisticated twist on a childhood favorite in my chocolate and vanilla pudding cups!

Prep Time
10 mins
Cook Time
10 mins
chilling time
3 hrs
Total Time
3 hrs 20 mins
Servings: 6 servings
Calories: 452 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 Tbsp unsalted butter, room temperature
  • 1 tsp vanilla bean paste
  • 3 ounces bittersweet chocolate, chopped
  • 3/4 cup sugar
  • 3 Tbsp cornstarch
  • 1/2 tsp salt
  • 4 egg yolks
  • 2 cups whole milk, plus 1 Tbsp, divded.
  • 1 cup heavy cream

Instructions

    Cup of Yum
  1. Prepare two mixing bowls ~ in one mixing bowl add the butter and vanilla bean paste. In the second mixing bowl, add the chopped chocolate and 1 Tbsp whole milk. If you have two fine mesh strainers, set one strainer over each bowl, if you have one, just set it over one of the bowls. Set both bowls aside.
  2. In a medium saucepan, add the sugar, cornstarch, and salt. Whisk briefly to combine.
  3. Add the egg yolks and a small splash of the whole millk, and whisk everything together well until it's very smooth. Slowly add the rest of the milk and heavy cream, whisking as you go to keep the mixture smooth.
  4. Set the milk mixture over medium heat and cook, stirring constantly, until it is thickened and just starting to bubble. I like to switch between using a whisk and a silicone spatula to scrape the bottom of the pan as it cooks and keep the mixture smooth. You'll want to remove it from the heat right after you see the first few real bubbles rise to the surface, it will be noticeably thick.
  5. Pour half the pudding mixture through your fine mesh strainer into the bowl with the vanilla bean paste and butter, and pour the other half through a strainer (you can use the same one) into the bowl with the chocolate and milk. (Don't worry about dividing the mixture exactly in half, but if you can, err on the side of adding slightly less to the bowl with the chocolate, since the chopped chocolate will add a bit more volume.)
  6. Mix both the vanilla and the chocolate puddings well to incorporate all of the ingredients.
  7. Make your pudding cups by pouring or spooning a little chocolate pudding and then a little vanilla pudding into each of your cups.
  8. Set in the fridge to chill for a few hours, up to overnight. (Note: you may also serve this pudding warm if you'd like. It's very good this way, but will be a little less thick.)

Notes

  • I used small glass jars with about a 1/2 cup capacity for my pudding, and you should easily get 6 servings this way. If you use larger or smaller containers, the number of servings may vary.

Nutrition Information

Calories 452kcal (23%) Carbohydrates 42g (14%) Protein 7g (14%) Fat 29g (45%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.2g Cholesterol 195mg (65%) Sodium 244mg (10%) Potassium 255mg (7%) Fiber 1g (4%) Sugar 36g (72%) Vitamin A 1012IU (20%) Vitamin C 0.2mg (0%) Calcium 152mg (15%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 452

% Daily Value*

Calories 452kcal 23%
Carbohydrates 42g 14%
Protein 7g 14%
Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.2g 10%
Cholesterol 195mg 65%
Sodium 244mg 10%
Potassium 255mg 5%
Fiber 1g 4%
Sugar 36g 72%
Vitamin A 1012IU 20%
Vitamin C 0.2mg 0%
Calcium 152mg 15%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.