Vanilla Bean Pudding Recipe

There’s something incredibly comforting about the aroma of vanilla wafting through the kitchen. It brings to mind warm memories of family gatherings and the comforting embrace of home. Our Vanilla Bean Pudding Recipe is an ode to these special moments, combining simplicity with a burst of rich, creamy flavor that’s unmatched. Made with fresh vanilla beans and topped with vibrant, juicy berries, this pudding is perfect for any seasonal occasion. It’s a delightful treat that the whole family can enjoy, and its elegant presentation makes it suitable for both casual lunches and sophisticated dinners.

Recipe Summary

Ingredients

• 2 cups whole milk
• 1 vanilla bean, split and scraped
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Fresh berries (for topping)
• Mint leaves (for garnish)

Instructions

1. In a medium saucepan, combine the milk and the scraped vanilla bean seeds and pod. Heat over medium heat until just scalding. Remove from heat and let the vanilla steep for 10 minutes.
2. In a separate bowl, whisk together the sugar, cornstarch, and salt.
3. In another bowl, lightly beat the egg yolks.
4. Gradually whisk the sugar mixture into the egg yolks until smooth.
5. Remove the vanilla pod from the milk and slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
6. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a gentle boil.
7. Remove from heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
8. Pour the pudding into individual ramekins and cover with plastic wrap to prevent a skin from forming.
9. Refrigerate for at least 2 hours before serving. Top with fresh berries and a mint leaf.

Helpful Tips

• For a smoother texture, strain the pudding through a fine mesh sieve before pouring it into the ramekins.
• If you don’t have a vanilla bean, you can substitute with 2 teaspoons of high-quality vanilla extract.
• To make the pudding dairy-free, use full-fat coconut milk instead of whole milk.

Storage Instructions

Store the pudding in the refrigerator for up to three days. Cover the ramekins with plastic wrap to keep them fresh.

Ingredient Substitutions

If you’re out of cornstarch, you can use an equal amount of all-purpose flour. Ensure to cook it thoroughly to avoid any raw flour taste.

Pairings

This Vanilla Bean Pudding pairs beautifully with a light, crisp white wine or a hot cup of herbal tea. Serve with shortbread cookies or a slice of pound cake for a delightful treat.

Here at Zynahz, we believe in bringing joy and creativity into your kitchen. We hope this Vanilla Bean Pudding Recipe inspires you to connect with your loved ones over the simple pleasure of homemade dessert. Share your culinary creations with us and spread the love by sharing this recipe with friends and family. Follow Zynahz on social media, bookmark our page, and sign up for our newsletter for more delicious inspirations.