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