Vanilla pudding is such a classic and yet it took me so long to post a recipe. Better late than never I guess! I’ve actually been making it for some time, just never got around to posting it. Maybe because it is so popular and gets eaten too quickly to photograph!
It doesn’t get much easier than milk, sugar, salt, butter, cornstarch and vanilla bean. Simple quality ingredients and you have a fantastic pudding.
The vanilla bean provides an intense vanilla flavor. As for the sugar, I like to combine regular white sugar and brown sugar. The brown sugar gives the pudding an extra depth of flavor, almost a hint of butterscotch.
The boys enjoy having these packed in their school lunch. A special sweet treat is always welcome, especially when they have a message on the lid! This time I just put their names on the lids, the first day of school they got other fun messages. I like to surprise them.
Vanilla pudding is also great in trifles, tarts and so much more. The possibilities never end! I myself like to keep it simple, in a bowl without any garnish…not even chocolate or fresh fruit.
2 1/2 c. whole milk
Vanilla bean, split and seeds removed
1/3 c. sugar
1/3 c. brown sugar
Generous pinch of salt
3 Tbs. cold butter, cubed
3 Tbs. cornstarch
Simmer 2 cups of the milk with the vanilla bean (empty bean and removed seeds) in a pot over medium heat. Once the milk is warm add the sugars and salt. Whisk until dissolved, a couple minutes. Add the cold butter and whisk until melted.
In a small bowl whisk together the other 1/2 c. milk and cornstarch to make a slurry. Add the slurry to the pot and whisk constantly until thickened, about five minutes. It is done when the pudding coats the back of a spoon.
Remove the vanilla bean and pour into one large or multiple individual containers. Cover the top of the pudding with plastic wrap to prevent a skin forming. Place in the refrigerator and serve chilled, or warm if you that’s how you roll.
Yields: 6 servings