Vanilla Pudding


  • 2 Tbsp plus 2 tsp cornstarch
  • ½ cup sugar
  • Pinch of coarse salt
  • 2 large eggs
  • 2 cups milk
  • 1 vanilla bean, split and scraped, seeds reserved
  • 1 Tbsp unsalted butter, cut into small pieces
  • 2 tsp pure vanilla extract
  • 1 oz milk chocolate shavings, for garnish (optional)


Prepare an ice bath; set aside. In a small bowl, combine cornstarch, 2 tablespoons sugar and salt. Whisk eggs in a separate bowl until smooth; whisk in cornstarch mixture. Combine milk, remaining sugar, and vanilla-bean scrapings in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk into egg mixture, whisking constantly. Return mixture to saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove pan from heat, and transfer mixture to a medium heat-proof bowl. Whisk in butter and vanilla extract. Set bowl in ice bath, stirring occasionally, until chilled. Serve pudding with chocolate shavings on top, if desired.

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