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Vanilla Bean Pudding


Vanilla Bean Pudding

Vanilla Bean Pudding

Photo and Recipe: Diana Rattray

Use vanilla bean paste or a whole vanilla bean in this pudding recipe, or use vanilla extract. It's a delicious treat for the family!

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • pinch salt
  • 2 1/2 cups milk, 2% is okay
  • 1/3 cup heavy cream
  • 2 large egg yolks
  • 1 tablespoon vanilla bean paste or vanilla extract, or 2 whole vanilla beans*
  • 1 tablespoon butter
  • toasted flaked coconut or coconut shavings, optional


*If you use vanilla beans in this pudding, split them lengthwise, scrape out seeds, and add the seeds and beans pan along with the milk. If using vanilla bean paste, add along with the butter.

In a saucepan, stir together the sugar, cornstarch, and salt until well blended. Whisk in the milk and vanilla bean and seeds, if using a whole vanilla bean.

Put the pan over medium low heat and heat until almost simmering.

In a large cup or bowl, whisk the egg yolks with heavy cream. Whisk about 1 cup of the hot milk mixture into the eggs, then pour the egg mixture into the saucepan, stirring to blend. Cook, stirring constantly, until the mixture begins boil. Continue cooking, whisking constantly, for 1 minute.

Remove from heat and stir in the vanilla paste, if using. If using the whole bean, remove the pieces of bean. Stir in butter. Pour into a bowl and let the mixture cool for about 20 minutes, stirring frequently, then press a piece of plastic wrap over the surface of the pudding to keep air from forming a skin. Chill and serve with toasted coconut, if desired.

Serves 4 to 6.

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