Easy and Delicious Vanilla Pudding From Scratch

Homemade Vanilla Pudding is a delicious and fragrant dessert, prepared with a few simple ingredients: milk, eggs, sugar, corn starch and the seeds of a vanilla bean. Much loved by the little ones at home as a snack, it is also ideal to offer at the end of a meal on the occasion of a special dinner with guests.

The preparation is very simple and fast: just mix the ingredients together, bring them to the heat and obtain a thick and velvety cream, to be distributed in a special mold or in single-portion cocotte; all that remains is to leave everything to harden in the refrigerator for at least 6 hours and that's it.

The result is a spectacular dessert that melts in the mouth, to be garnished with a few fresh mint leaves and brought to the table in slices.

What is Homemade Vanilla Pudding?

Vanilla pudding has a long history, with roots in European culinary traditions, particularly in France and England. It originated as a simple custard dessert, often thickened with starch or eggs. The use of vanilla as a flavoring became popular in the 19th century, when vanilla was brought to Europe from the Americas. Over time, the dessert evolved into the creamy, smooth pudding we know today, often enjoyed as a comforting treat. The modern version of vanilla pudding is typically made with milk, sugar, eggs, cornstarch, and vanilla, creating a rich, velvety texture that has become a beloved dish worldwide.

Pro Tips for The Best Homemade Vanilla Pudding

• While cooking the pudding, whisk continuously to prevent the mixture from sticking to the bottom or forming lumps. This ensures a smooth consistency.
• Keep the heat low to medium to prevent the pudding from boiling too quickly, which can cause curdling or uneven cooking.
• After cooking, strain the pudding through a fine sieve to remove any lumps and ensure a silky-smooth texture.
• For the best taste, use high-quality vanilla extract or vanilla bean. This will enhance the pudding’s flavor and aroma.

Is Vanilla Custard the Same as Vanilla Pudding?

Vanilla custard and vanilla pudding are similar but not exactly the same. Both are creamy desserts made with milk, sugar, eggs, and vanilla, but custard typically uses egg yolks as a thickening agent, giving it a richer, smoother texture. Vanilla pudding, on the other hand, is often thickened with cornstarch and has a lighter consistency. While the flavor is similar, custard tends to be more velvety and dense.

Is It Cheaper to Make Your Own Pudding?

Yes, making your own vanilla pudding is generally cheaper than buying pre-made versions. Homemade pudding requires basic ingredients like milk, sugar, eggs, and vanilla, which are relatively inexpensive and can be used for multiple batches. Pre-made puddings, on the other hand, often come with added costs for packaging and preservatives. Making it yourself also allows you to control the ingredients and avoid unnecessary additives.

How Many Calories Are in Homemade Vanilla Pudding?

Homemade vanilla pudding typically contains around 150-200 calories per serving (about 1/2 cup), depending on the specific ingredients and portion size. The calorie count mainly comes from milk, sugar, and eggs. To reduce calories, you can adjust the sugar or use lower-fat milk alternatives.

Some Substitutes for Homemade Vanilla Pudding

Some substitutes for homemade vanilla pudding include:

• Almond Milk Pudding: Use almond milk or other plant-based milks for a dairy-free option.
• Cornstarch: For a thicker, egg-free pudding, use cornstarch instead of eggs to achieve a similar texture.
• Maple Syrup: Swap out sugar for maple syrup or honey for a more natural sweetener.
• Coconut Milk: For a richer, tropical twist, coconut milk can replace dairy milk.
• Greek Yogurt: For a tangy, protein-packed alternative, substitute part of the milk with Greek yogurt.

How Can I Serve Vanilla Pudding?

It's perfect on its own, but if you like, you can also decorate it with sprigs of redcurrant, fresh raspberries or a strawberry coulis, for a sour note in perfect contrast with the delicacy of the vanilla; it will also be delicious covered with mou sauce or melted dark chocolate.

Can I Make Vanilla Pudding Ahead of Time?

Yes, vanilla pudding can be made ahead of time. In fact, it often tastes better after it has had time to chill and set. You can prepare it a day or two in advance, store it in an airtight container in the refrigerator, and enjoy it when ready to serve. Just give it a gentle stir before serving if it thickens too much.

Does Homemade Vanilla Pudding Freeze Well?

Vanilla pudding doesn't freeze well because its texture can change when thawed, becoming watery or grainy. The creaminess is affected by freezing and thawing, so it's best enjoyed fresh or stored in the refrigerator for up to a few days.

How to Store Homemade Vanilla Pudding

Leftover vanilla pudding should be stored in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To prevent a skin from forming on top, cover the surface of the pudding with plastic wrap directly or place a layer of parchment paper on top before sealing the container.

How to Make Homemade Vanilla Pudding

Cut the vanilla bean vertically, then open it slightly and remove the seeds, using the tip of a knife.

Pour the milk into a saucepan, heat it over low heat and then add the vanilla seeds. Turn off the heat and leave everything to infuse for at least 2 hours.

Once the vanilla infusion time has elapsed, proceed with the rest of the recipe: shell the whole eggs into a bowl, then add the two yolks and the granulated sugar.

Immediately beat the ingredients with an electric whisk until you obtain a fluffy, light and frothy mixture.

Sift the cornstarch directly into the bowl, stirring in the meantime with a hand whisk to avoid lumps. In the meantime, heat the vanilla-infused milk again.

When the milk is hot, but not boiling, pour it into the mixture, continuing to mix.

Finally, transfer everything into a large pan, place on the heat and let it thicken, on a low flame, continuing to stir.

You should obtain a fairly thick and smooth cream: pour it into a 22x8cm pudding mold, slightly moistened with water.

Level the surface and let the pudding sed in the refrigerator for at least 6 hours.

After this time, take the mold and immerse it for a few seconds in boiling water, making sure that the water does not touch the pudding. Then turn the cake upside down onto a serving plate and remove the mold.

Garnish the vanilla pudding with fresh mint leaves, then cut it into slices using a cake server or a knife with a slightly damp blade.

Enjoy!