The Best Vanilla Pudding
User Reviews
4.6
The Best Vanilla Pudding
Description
The Best Vanilla Pudding is made by heating most of the milk to near boiling, then tempering a mix of sugar, cornstarch, salt, and whisked egg with the hot milk. Returning the whole mixture to heat and stirring constantly causes it to thicken as it simmers, cooking the starch and egg fully. Once thickened, vanilla extract is folded in to provide classic aromatic flavor, and straining ensures a smooth texture free of lumps or cooked egg pieces.
The result is a creamy, velvety vanilla pudding that sets firmly but remains soft enough to spoon easily. Its neutral sweet flavor makes it a versatile dessert on its own or a component in trifles and pies.
This pudding is best served chilled and can be stored in the refrigerator for several days. Straining after cooking provides the best texture, but careful whisking can help avoid lumps if a strainer is unavailable.
Ingredients
- 2 ⅔ cups milk divided, whole
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg
Instructions
- Over medium heat, bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, and salt in a medium, heatproof bowl. Gradually whisk in the remaining 2/3 cup milk, a little at a time so lumps do not form, then whisk in the egg. Once the milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking quickly the whole time.
- Return the mixture back to the saucepan, stirring constantly with a silicon spatula, whisk or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully). Large bubbles will pop at the surface and the pudding will become very thick. Remove from the heat and stir in the vanilla extract.
- Strain the pudding through a fine mesh strainer to remove any lumps or pieces of cooked egg into a medium bowl (you can omit this step if you don't have a fine mesh strainer - just try your best to whisk quickly during all the combining/cooking steps to avoid little bits of cooked egg).
- Cover the pudding with plastic wrap, pressing it directly on the surface of the pudding, and refrigerate until chilled completely through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings (3 cups of pudding)
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 167kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 156mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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