The vanilla pudding it’s a classic spoon dessert homemade. A quick and easy recipe to realize. This fresh, intensely flavored pudding is as good as dessert at the end of a family lunch or dinner or as a dessert snack for the little ones.
Ingrediants
- 1 liter of whole milk
- 1 vanilla bean
- 4 eggs
- 2 egg yolks
- 200 g of granulated sugar
- 100 g of corn starch
- mint leaves
The vanilla pudding it is one of the most classic and loved spoon desserts and certainly among the simplest to make. It can be enjoyed on any occasion as a dessert after lunch or dinner, with family or friends.
There recipe to prepare it is very easy: Milk, eggs, sugar, a little starch and a top quality vanilla bean is all you need. The method is rapid but it is necessary to rest in the refrigerator for the cream to settle perfectly.
You can taste the vanilla pudding like this, or garnish it with whipped Cream or one fruit sauce like the Strawberry Coulis. An irresistible and perfect combination for one nuriente snack and greedy is the pudding with cookies; try it with Cat’s Tongues or Cracked chocolate and hazelnut biscuits.
If you love the scent of vanilla and the creamy desserts but as simple as a cuddle, try your hand at Vanilla pudding. If you are looking for something more refined, here is the Vanilla pudding with caramelized peaches.
OTHER DELICIOUS RECIPES: Chocolate pudding, Crème caramel, Panna cotta, Custard
How to prepare: Vanilla pudding
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
20 min
- Resting place
- in the fridge
- Rest time
-
6h – 8h
- Portions
-
8
How to prepare: Vanilla pudding
To prepare the vanilla pudding, cut the vanilla stick lengthwise and, with the tip of a small knife, remove the seeds. Place them in a saucepan with the milk, heat and leave to infuse. This step is optional, but an infusion of at least 2 hours will make the vanilla pudding particularly fragrant. After this time, bring it to the limit of boiling while in a bowl whisk the eggs and egg yolks with the sugar.
Then add the sifted corn starch and mix with a whisk. At this point pour the hot milk over the whipped eggs, continuing to mix. Transfer to a saucepan and place on medium-low heat.
Bring to the boil, stirring constantly and let it thicken as you would for a custard. Transfer the mixture obtained into a fluted mold, with a capacity of 1 and 1/2 liters, moistened with water. Level and bring to room temperature. Transfer to the refrigerator and let it rest for at least 6 hours. When ready to serve, remove the mold from the refrigerator, dip it for a few moments in hot water and turn out the vanilla pudding on a serving dish. Decorate as desired with a few mint leaves and serve.
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