New This Month

Vanilla Pudding with Baked Rhubarb


Infused with seeds scraped from the pod, this version of vanilla pudding has a rich, tempting flavor. A luscious match for tangy rhubarb -- baked with more vanilla -- or any number of other toppings, it's anything but plain vanilla.

  • Servings: 4

Source: Martha Stewart Living, June 2005


  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk (not skim)
  • 1 1/2 vanilla beans, halved lengthwise
  • 4 large egg yolks, lightly beaten
  • 4 tablespoons unsalted butter, cut into small pieces
  • Baked Rhubarb


  1. Whisk together sugar, flour, and salt in a medium bowl; set aside. Pour milk into a medium saucepan; scrape in vanilla seeds, and add the pods. Stir together. Cook over medium heat until tiny bubbles begin to form around edges of pan, about 7 minutes.

  2. Gradually add the milk mixture to the flour mixture, whisking constantly. Transfer the milk-flour mixture to the saucepan; cook over low heat, whisking constantly, 5 minutes.

  3. Put egg yolks in a small bowl. Whisk in a small amount of the hot milk-flour mixture. Add yolk mixture to saucepan. Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, 10 to 12 minutes.

  4. Remove from heat; discard pods. Add butter; whisk until melted. Pass pudding through a fine sieve into a medium bowl, forcing it through holes with a rubber spatula. Cover surface of pudding with plastic wrap to prevent a skin from forming. Let stand at room temperature until slightly cooled, about 30 minutes. Spoon pudding into bowls; top with baked rhubarb.

Cook's Notes

Pudding can be refrigerated, covered with plastic, up to 1 day.

Reviews Add a comment

  • Suzanna Post
    12 JAN, 2015
    Really good but I reduced sugar to 3/4 cup and it was still too sweet. Great creamy pudding recipe.
  • Allie B 14
    25 SEP, 2013
    Oh my stars! I'm not even a pudding fan, but wow! I made this for my husband, who loves all things custard-y and creamy. This was amazing (and that's just me tasting from the spatula after I poured the pudding in the bowl!). I cannot wait to surprise my husband with this when he comes home tonight, it is that good. I will serve it with mixed berries, layered in my grandmother's parfait glasses. I had no vanilla beans on hand so used 2 1/2 teaspoons pure vanilla extract.
  • Rah718
    10 APR, 2013
    The level of sweetness in this recipe is almost diabetic-coma-inducing. For those with high blood sugar, this recipe will kill you! Just kidding, but seriously, I urge anyone trying this to use a 1/2 cup of sugar rather than the full cup. So as this is the first time I've ever made pudding, I was kind of excited to put my inner grandma to the test, even though I'm a guy. Anyway, the final result was very disappointing. The pudding tasted very "floury" and not as silky and creamy as I fantasized.
  • dodottodot
    7 JAN, 2013
    Classic and beautiful. This is recipe reminds me of my Grandmother's Pudding. Items from family poultry and dairy farm. Perfect.
  • lizzysap
    31 MAR, 2008
    too sweet!!!!! cut back sugar by at least 3/ 4 cup!!!!