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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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 bakedrhubarb.

Cook's Notes

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

Reviews (5)

54 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 16
  • 2 star values: 14
  • 1 star values: 7
Rating: Unrated
Really good but I reduced sugar to 3/4 cup and it was still too sweet. Great creamy pudding recipe.
Rating: Unrated
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.
Rating: 1 stars
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.
Rating: Unrated
Classic and beautiful. This is recipe reminds me of my Grandmother's Pudding. Items from family poultry and dairy farm. Perfect.
Rating: Unrated
too sweet!!!!! cut back sugar by at least 3/ 4 cup!!!!