Photo: Oxmoor House
Hands-on Time
17 Mins
Total Time
2 Hours 17 Mins
Serves 10 (serving size: 1 pudding)

For a quick and elegant dessert, serve the pudding topped with fresh berries, crumbled pistachio brittle, or chopped toffee candy and a pretty mint leaf. Substitute 4 teaspoons vanilla extract for the vanilla bean, if you like. Add it with the butter.

How to Make It

Step 1

Combine milk and eggs yolks in a large bowl, stirring with a whisk until frothy. Scrape seeds from vanilla bean. Add vanilla bean seeds and pod to milk mixture.

Step 2

Combine sugar, cornstarch, and salt in a medium saucepan, stirring with a whisk. Slowly add milk mixture, stirring until blended. Cook over medium heat 12 minutes or until mixture comes to a boil and begins to thicken, stirring constantly. Remove from heat; stir in butter. Remove and discard vanilla bean pod.

Step 3

Pour 1/2 cup mixture into each of 10 (6-ounce) ramekins or small bowls. Cover surface of pudding with plastic wrap coated with cooking spray. Chill at least 2 hours.

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook

Ratings & Reviews


August 24, 2015
It may be vanilla pudding but it's NOT classic vanilla pudding! this is something someone with a problem with milk would make. I mean, come on, 1% milk? You might as well use water.