Creamy Vanilla Bean Pudding is a delightful dessert that brings a touch of elegance to any meal. This rich and velvety pudding is infused with the aromatic essence of vanilla beans, making it a favorite among dessert lovers. Perfect for special occasions or a simple family treat, this recipe is easy to follow and yields a luscious pudding that will impress your guests. With just a handful of ingredients, you can create a homemade dessert that is far superior to store-bought options. Let’s dive into the ingredients and step-by-step instructions for making this irresistible creamy vanilla bean pudding.
Ingredients
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 1 vanilla bean, split and seeds scraped (or 1 tablespoon pure vanilla extract)
Instructions
Step 1: Prepare the Ingredients
In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar. Add the split vanilla bean and its seeds (or vanilla extract) to the mixture. Heat over medium heat until it just begins to simmer, stirring occasionally.
Step 2: Mix Dry Ingredients
In a separate bowl, whisk together the remaining sugar, cornstarch, and salt. This will help prevent lumps in your pudding.
Step 3: Temper the Egg Yolks
In another bowl, whisk the egg yolks. Once the milk mixture is simmering, slowly pour about a cup of the hot mixture into the egg yolks, whisking constantly to temper the eggs. This will prevent them from scrambling.
Step 4: Combine and Thicken
Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the pudding thickens and coats the back of a spoon, about 5-7 minutes.
Step 5: Finish the Pudding
Remove the saucepan from heat and stir in the unsalted butter until melted and smooth. If you used a vanilla bean, remove the pod from the mixture.
Step 6: Chill and Serve
Transfer the pudding to individual serving dishes or a large bowl. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours or until set. Serve chilled, optionally topped with whipped cream or fresh berries.
FAQs
Can I use vanilla extract instead of vanilla beans?
Yes, you can substitute 1 tablespoon of pure vanilla extract for the vanilla bean. However, using a vanilla bean will give your pudding a more intense flavor and beautiful specks of vanilla.
How long can I store creamy vanilla bean pudding?
You can store the pudding in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap to keep it fresh.
Can I make this pudding dairy-free?
Yes, you can use almond milk, coconut milk, or any other plant-based milk along with coconut cream as a substitute for heavy cream. Adjust the sugar to taste.
What can I serve with vanilla bean pudding?
This pudding pairs wonderfully with fresh fruits, whipped cream, or even crumbled cookies for added texture. You can also use it as a filling for cakes or pastries.