Vanilla Pudding

(Makes 4 servings)

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½ sugar
3 tbsp cornstarch
1/8 tsp fine salt
1.5 cups whole milk (3.25%)
½ cup heavy cream (18%M.F)
2 large egg yolks

*egg whites can be saved and used for omelets or scrambled eggs

2 tbsp unsalted butter
1 tsp vanilla extract


  1. Place a sieve over a medium heatproof bowl and set aside
  2. In a medium saucepan, combine sugar, cornstarch and salt.
  3. In a medium bowl, whisk together milk, cream and egg yolks. Add to saucepan.
  4. Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8-12 minutes. Reduce heat to medium-low and cook, whisking 1 minute
  5. Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
  6. Press plastic wrap directly against surface of pudding to prevent skin from forming. Refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among bowls.