[Photograph: Anna Markow]

Though many pudding recipes do not include eggs, I like yolks in my vanilla pudding for a little extra richness and color, and for that “French vanilla” flavor. This pudding pairs wonderfully with any end-of-summer berries or stone fruit, but would also be great with most roasted fall fruit.

Note: After straining the pudding, I find it doesn’t always have a super smooth texture, so I use an immersion blender to make it silky. You could probably use a regular blender but you’d have to use very low settings only so as not to introduce too much air into the pudding.

About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: saucepan, whisk, spatula, mixing bowl, fine mesh strainer, immersion blender

Ingredients

serves Serves 5, active time 15 minutes, total time 30 minutes

  • 3 cups milk
  • 1 vanilla bean, split and scraped
  • 3/4 cup plus 2 tablespoons sugar
  • Pinch salt
  • 6 egg yolks
  • 2 tablespoons cornstarch

Procedures

  1. Combine milk, vanilla, sugar, and salt in a medium saucepan and place over medium heat, stirring occasionally. In a medium mixing bowl, whisk together the yolks and cornstarch to form a paste. Once the milk is steaming and the sugar has dissolved, gradually pour the liquid into the yolks, whisking constantly, then return the mixture to the pan and cook over medium-high heat, stirring constantly, until it comes to a boil. Continue to boil, stirring thoroughly and constantly, for 2-3 minutes. To test if the pudding is thoroughly cooked, taste a tiny bit—if it feels in any way gritty, boil for another minute and test again.

  2. Once it is completely smooth to the taste, force through a fine mesh strainer and chill over an ice bath, stirring occasionally to prevent a skin. Once cool, blend with an immersion blender until smooth and shiny. Will keep for several days in a clean airtight container.

Tamarind Fish Curry
Summer Stuffed Heirloom Tomatoes from 'The Vermont Farm Table Cookbook'