Vanilla Pudding

112 Ratings
  • 5 20
  • 4 44
  • 3 34
  • 2 11
  • 1 3

Our smooth and creamy pudding is spiked with scraped vanilla beans and topped off with shaved milk chocolate.

Martha Stewart Living, February 2002

Gallery

Credit: SANG AN

Recipe Summary

Servings:
4
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Ingredients

Directions

  • Prepare an ice bath; set aside. In a small bowl, combine cornstarch, 2 tablespoons sugar, and salt. Whisk eggs in a separate bowl until smooth; whisk in cornstarch mixture.

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  • Combine milk, remaining sugar, and vanilla-bean scrapings in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk into egg mixture, whisking constantly.

  • Return mixture to saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove pan from heat, and transfer mixture to a medium heat-proof bowl.

  • Whisk in butter and vanilla extract. Set bowl in ice bath, stirring occasionally, until chilled. Serve pudding with chocolate shavings on top, if desired.

Cook's Notes

This pudding can be made up to 1 day before serving and allowed to chill, covered, in the refrigerator.

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Reviews (1)

112 Ratings
  • 5 20
  • 4 44
  • 3 34
  • 2 11
  • 1 3
Martha Stewart Member
09/17/2014
Delicious. Trying not to eat it all before the kids get up! I made the following adjustments: heavy cream instead of milk, 1/4 c packed brown sugar instead of 1/2 cup regular sugar, and 1 tablespoon of vanilla essence (and no vanilla pod). Also I didn't bother with splitting the sugar across the milk and the flour mix, instead I put all the sugar in flour and broke eggs directly into flour and sugar mixture and whisked!
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