Hi Bold Bakers! Chocolate mousse, panna cotta, salted butterscotch pudding, pot de creme are up there with some of my most favorite desserts of all time. I’m talking last-meal favorites! They all have a common thread which is their texture is soft, velvety, and melts in your mouth. This vanilla pudding ticks all the boxes when it comes to consistency BUT the flavor is superior to most puddings out there. Between the salt, vanilla paste, and cream, this is a dessert worthy of last-meal status. Already have an account?
What is Vanilla Pudding?
That is a great question! To be honest, we don’t have puddings in Ireland so until I moved to the states it was new to me. The closest thing we have to pudding in Europe would be a combo of creme anglais and cream patisserie mixed. At its most basic, Vanilla Pudding is a milk-based custard that is thickened with eggs and cornstarch. But, I added a little something extra into mine to elevate the flavors and make it a little bit more sophisticated. A pinch of salt, some good quality vanilla extract, and some (Irish) butter transforms this from pudding to a very grown-up dessert.
What You Need to Make Vanilla Pudding
To make vanilla pudding the equipment is simple:
Medium heavy-bottomed saucepan Hand whisk Measuring cups Measuring spoons Measuring jug Sieve
How to Make Homemade Vanilla Pudding
This recipe is a fantastic last-minute dessert because you can cook it in under 10 minutes and you make it completely on the stovetop.
How do I Store It?
Store the Homemade Vanilla Pudding in the fridge in a container for up to 4 days. If it has thickened a lot while chilled you can give it a little whisk up to loosen it.
Try These Other Puddings!
Chocolate Rice Pudding Brownie Bread Pudding Vegan Chocolate Pudding
And don’t forget to buy a copy of my Bigger Bolder Baking cookbook!
