Classic Vanilla Bean Pudding

From-scratch vanilla bean pudding is a quiet American classic, built on real vanilla seeds scraped from the pod rather than extract alone. Milk, cream, and egg yolks cook gently into a silky spoon dessert that celebrates simple pantry comfort.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 385 cal
• 8g protein
• 42g carbs
• 21g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3 cups whole milk
• 1 cup heavy cream
• 1 whole vanilla bean
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 tbsp unsalted butter
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions

1. 1Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add the pod and seeds to a medium saucepan with the milk and cream.
2. 2Warm the mixture over medium heat until it is steaming and small bubbles form the edges, about 5 to 7 minutes; do not let it boil. Remove from heat, cover, and steep for 10 minutes so the vanilla fully infuses.
3. 3In a separate bowl, whisk the sugar, cornstarch, salt, and egg yolks until the mixture is pale, thick, and completely smooth with no dry pockets of starch.
4. 4Fish out the vanilla pod from the warm milk. Slowly ladle one cup of the hot milk into the yolk mixture while whisking constantly to temper the eggs and prevent scrambling.
5. 5Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking nonstop, until the pudding thickens and large slow bubbles break the surface, about 4 to 6 minutes.
6. 6Continue cooking one full minute more after it thickens so the cornstarch fully activates and the pudding loses any raw starch taste.
7. 7Remove from heat and whisk in the butter and vanilla extract until the butter melts and the pudding looks glossy and silky.
8. 8Strain the pudding through a fine-mesh sieve into a clean bowl to catch any cooked egg bits or vanilla debris for the smoothest texture.
9. 9Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator at least 2 hours until fully set and cold.
10. 10Whisk briefly before serving to restore creaminess, then spoon into bowls or glasses and enjoy plain or with a light dusting of freshly grated nutmeg if desired.