Vanilla Pudding

Vanilla pudding is a classic, creamy and comforting dessert. Here’s how to prepare it with an Italian touch.

Ingredients

• 500 ml whole milk
• 1 vanilla pod (or 1 teaspoon vanilla extract)
• 4 egg yolks
• 100 g sugar
• 40 g cornstarch
• A pinch of salt

Preparation

1. Start by pouring the milk into a saucepan. If using a vanilla pod, split it lengthwise and scrape out the seeds with the tip of a knife, then add both the seeds and the pod to the milk. Alternatively, you can use vanilla extract, which you’ll add later.
2. Bring the milk almost to a boil over medium heat, then turn off the heat and let it steep for about 10 minutes to intensify the vanilla flavor.
3. In a bowl, whisk the egg yolks with the sugar and pinch of salt until pale and frothy.
4. Add the sifted cornstarch to the yolks and continue whisking until you have a smooth mixture.
5. Remove the vanilla pod from the milk (if used), then gradually pour the hot milk into the egg and sugar mixture, stirring continuously.
6. Transfer everything back to the saucepan and cook over medium-low heat, stirring constantly with a whisk or wooden spoon, until the cream thickens and begins to boil. At this point, if you didn’t use the vanilla pod, add the vanilla extract.
7. Remove from the heat and continue stirring for a few more minutes.
8. Pour the mixture into individual molds lightly moistened with water.
9. Allow to cool to room temperature, then transfer the puddings to the refrigerator for at least 4 hours before serving.

Tip: For a more refined result, you can strain the cream through a fine sieve before pouring it into the molds to remove any lumps or bits of cooked egg.

Trivia

Vanilla pudding is a versatile base for many desserts in Italian cuisine. It can be served as is or used as a starting point for more elaborate puddings, with the addition of fruit, chocolate, or caramel. It is also closely related to pastry cream, a fundamental custard in Italian pastry used in many preparations such as tarts, cream puffs, or tiramisu.