Vanilla Pudding
Ingredients
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- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp fine salt
- 2 cups whole milk
- 2 egg yolks
- 1 tbsp unsalted butter
- 2 tsp vanilla extract
Instructions
1. Whisk the sugar, cornstarch, and salt together in a medium saucepan.
2. Gradually whisk in the milk until smooth with no dry pockets of starch.
3. Set over medium heat and cook, whisking constantly, until steaming and thick enough to coat the back of a spoon, 6–8 minutes. When it starts to bubble, reduce the heat to medium-low.
4. In a separate bowl, whisk the egg yolks. Slowly ladle in about 0.5 cup of the hot mixture while whisking constantly to temper.
5. Return the tempered yolk mixture to the saucepan, whisking as you pour. Cook over medium-low, stirring constantly, until a few slow bubbles break the surface and the pudding leaves thick ribbons on the whisk, 1–2 minutes more. Do not boil hard.
6. Remove from the heat; whisk in the butter until melted, then stir in the vanilla. Strain through a fine-mesh sieve into a clean bowl.
7. Divide into serving cups or keep in the bowl. Press plastic wrap directly onto the surface to prevent a skin. Let stand 15 minutes to cool slightly, then refrigerate until set, 2–3 hours.
8. Serve chilled; stir before serving if the surface has firmed.
Vanilla pudding is a silky, spoonable dessert with gentle sweetness and the perfume of real vanilla. It’s all about comfort: a creamy texture that’s thick enough to hold a soft mound yet delicate on the palate. Enjoyed warm or cold, it works on its own or as a base for parfaits, trifles, and pie fillings.
Rooted in European custards, American-style pudding evolved in the 19th century with cornstarch as a reliable thickener. Early packaged starches were marketed for blancmange and home puddings, cementing the style in American kitchens. While instant mixes surged in the mid-20th century, stovetop, from-scratch vanilla pudding remains a nostalgic staple prized for superior flavor and texture.