Chill for at least 2 hours in the refrigerator before serving.
#BEST VANILLA PUDDING RECIPE EVER SKIN#
Place plastic wrap directly on top of the pudding to prevent a skin from forming. Pour the vanilla pudding into a small serving bowl or into individual bowls. Remove the pan from the heat and stir in the butter and vanilla until the mixture is smooth.Ĭhill. Then, reduce the heat to medium-low and stir constantly for 5 to 6 minutes, or until the mixture noticeably thickens.Īdd the remaining ingredients. Place the saucepan over medium heat and cook, whisking frequently, until the mixture thickens and begins to bubble. Then, whisk in the egg yolks and the remaining milk.Ĭook. Add about 1/4 cup milk and whisk until the mixture is smooth. Combine the sugar, cornstarch, and salt in a medium saucepan. Just gather all your ingredients, get whisking, and you’ll have it ready for the refrigerator in about 15 minutes. But, also like other puddings, you can have it mixed and chilling in short order. Like other homemade puddings, you need to plan ahead a bit to make it and have it chilled by the time you want to serve it.
When combined with the milk, egg yolks, and butter, it forms a custard-like texture that you just can’t get any other way. The key ingredient in this pudding recipe that makes it thick and creamy is cornstarch. Vanilla extract, vanilla bean paste, or vanilla bean – I like to use vanilla bean paste or my homemade vanilla extract in this recipe.Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?.Egg yolks – Use the egg whites to make brownie brittle, then crumble some brittle on top of the vanilla pudding before serving.Milk – Whole milk is your best bet here it will create the richest, creamiest texture.Scroll down to the recipe card to find the ingredient quantities and recipe instructions. (Here’s more information about the different types of vanillas.) What You’ll Need If there’s ever a recipe to use that fancy bottle of Tahitian vanilla extract, this is it. While chocolate gets a lot more attention, vanilla-or, at least, real vanilla-has so much more depth to it. This the kind of dessert that proves vanilla should never be under-estimated. And that, my friends, is a real shame because this cool, creamy, sweet, delicious pudding deserves to be the center of attention. It’s shown up time to time as part of other desserts, like my Italian Cream Cake Trifles and Coconut Cream Pie Bars.īut, I realized that I’d never just extolled this pudding’s virtues all on its own. Somewhere in between those two puddings was this classic vanilla pudding, quietly going about its business and not making even a tiny ruckus. I’ve made both of those so very many times. Then, that led to my recent addiction to butterscotch pudding. It started a while back with chocolate pudding. It seems I have developed a bit of a pudding obsession. This homemade vanilla pudding is nothing like the kind that comes in plastic cups or boxes! Rich, creamy, and fragrant thanks to the addition of real vanilla, it’s perfect for dressing up with different toppings or enjoying as-is.
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