Vanilla Bean Pudding Recipe

Name: Vanilla Bean Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ¾ cup milk; 1 cup cream; 1 vanilla bean; 3 egg yolks; 2 tablespoons cornstarch; ½ cup sugar; ¼ teaspoon salt; ½ teaspoon vanilla extract; 1 ½ teaspoons butter; ¼ cup whipped cream (optional)

Servings: persons

1
Heat the milk, cream, and vanilla bean (with the seeds scraped into the milk) until just simmering in a heavy-bottomed medium pot.
2
Whisk the yolks, cornstarch, sugar, and salt together and stream the hot milk mixture, while whisking continuously, into the eggs.
3
Return to the pan and cook, while whisking over medium heat, until the mixture thickens and just begins to boil.
4
Immediately transfer to a clean bowl.
5
Pick out and discard vanilla bean.
6
Stir in the vanilla extract and the butter.
7
Press plastic wrap against the surface to cover.
8
Chill and serve with whipped cream, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¾ cup milk, 1 cup cream, 1 vanilla bean, 3 egg yolks, and more.

Yes, Vanilla Bean Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Bean Pudding

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