Vanilla Pudding

A smooth custard that generously coats the spoon, speckled with black vanilla seeds. The texture is silky, just firm enough, with a clear taste of warm milk and infused bean.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 213
• Protein: 8 g
• Carbs: 30 g
• Fat: 7 g

Ingredients

• 500 ml Whole milk ( divided )
• 60 g White sugar ( granulated )
• 1 piece Vanilla bean ( scraped )
• 40 g Corn starch ( sifted )
• 2 piece Egg ( yolks only )

Instructions

1. Vanilla infusion

   Split the vanilla bean in two, scrape the seeds and put everything in a saucepan with 400 ml of whole milk. Bring to a simmer. When the vanilla scent fills the room, turn off the heat and let infuse for 10 minutes.

2. Preparing the thickening base

   In a mixing bowl, combine the cornstarch, white sugar, and egg yolks. Dilute with the remaining 100 ml of cold whole milk until the mixture is perfectly smooth, without any lumps.

3. Thickening

   Remove the bean from the hot milk. Pour the milk over the starch mixture while whisking, then put everything back into the saucepan. Cook over medium heat, stirring constantly. As soon as the cream thickens and starts to bubble, it should be shiny and coat the spoon.

4. Molding and resting

   Pour immediately into ramekins. To prevent a skin from forming on the surface, cover with plastic wrap directly on the surface or sprinkle with a thin layer of white sugar. Let cool before refrigerating so the texture sets.

Chef's tips

• For a deeper flavor, let the bean infuse in the milk overnight in the fridge.
• If lumps appear, use an immersion blender to smooth it right out.

Storage

Keeps for 48 hours in the fridge, well-covered to avoid absorbing fridge odors.