Vanilla pudding

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make vanilla pudding? Prepare your food. To prepare, take high-quality full-fat milk, preferably country milk, from which the cream has already been skimmed. Choose store-bought ones with high fat content, without herbal additives in the composition. Vanillin, vanilla sugar or natural vanilla are suitable as a flavoring component. Depending on the type chosen, the amount of this ingredient will vary.

2. STEP 2

   

   Pour 400ml milk into a medium saucepan. Put it on fire, add granulated sugar, just a little salt so that the taste is balanced, and also vanillin (in the case when vanillin is used, you need to put literally a few crystals, you can add more vanilla sugar). Stir the contents of the saucepan and bring to a boil over low heat.

3. STEP 3

   

   Combine the remaining 100 ml of milk with cornstarch and stir until smooth. Pour the mixture into the boiling milk in a thin stream. The pudding will quickly begin to thicken. Immediately start stirring it so that lumps do not form and the pudding does not stick to the bottom. It is very convenient to use a silicone spatula. You can turn off the heat, as once the pudding thickens, it will begin to bubble and “shoot.”

4. STEP 4

   

   Cool the finished vanilla pudding and serve it warm or chilled. Decorate the pudding with fresh berries or slices of soft fruit, cookies, pieces of marmalade, and chocolate. You can use this pudding as a cream for making various cakes or pastries. Bon appetit!

Comments on the recipe

lerik

03.10.2023

4.9

I offer a recipe for chocolate pudding to all chocolate lovers.

Natalia M

03.10.2023

4.5

Indeed, this is the most delicate dessert that resembles a thick cream! Vanilla pudding is prepared very easily and quickly, just a few minutes and you can enjoy it) I prepared half of the indicated portion, it turned out to be two small cups. I used a heaping amount of starch, I love thick pudding. By the way, it is very good to use corn starch in such desserts; it gives a more delicate consistency. When I started brewing, the mixture immediately began to thicken, so you need to quickly stir it with a silicone spatula. I boiled it a little to make it thicker, but you don’t have to do this, then the pudding will be more fluid. The milk mass turned out absolutely without lumps, the consistency was homogeneous and tender. A dessert with a subtle vanilla aroma that just melts in your mouth) I tried it warm and after cooling, in both cases the taste is amazing. I highly recommend everyone try this pudding!