Velvety Vanilla Bean Pudding
Oh, my dear, this velvety vanilla bean pudding has been a quiet blessing on our table for as long as I can remember. I first made it for my children on a rainy afternoon when they needed something warm and gentle to soothe their little hearts. The spoonfuls wiped away scraped knees and small sorrows alike, and before long it became the thing everyone asked for when they wanted comfort. There is a memory I carry of making this on crisp winter mornings while the kettle sang on the stove. My youngest would press their nose to the glass jar while I scraped the seeds from a fat vanilla bean. That tiny jar of black seeds always felt like a small, precious treasure, and the aroma of vanilla filling the kitchen felt like a welcome hug. This is the dish I turn to when I want to make someone feel held. It is simple, honest, and yields a richness that is entirely about patience and good ingredients. The texture should be silk on your tongue, and the flavor calm and reassuring. You can make it for a fancy dinner or for a quiet Tuesday night. It will love your family either way. So, pull up a chair, my dear. We will make this together slowly and kindly. If it is your first time, do not you fret one bit if it is not perfect. You can do this, I know you can, and I will walk you through every spoonful of the way.
Ingredients
- 2 cups Whole milk (whole milk gives the pudding its gentle body)
- 1 cup Heavy cream (for that silky, velvety finish)
- 1/2 cup Granulated sugar
- 3 tablespoons Cornstarch (this is our little magic to set the pudding)
- 4 large Egg yolks (4 large, if you can let them rest on the counter a bit, that's always best)
- 2 tablespoons Unsalted butter (a good, unsalted butter)
- 1 bean Vanilla bean, split and seeds scraped (or 1 teaspoon pure vanilla extract if you like)
- 1 teaspoon Pure vanilla extract (optional, for an extra warm note)
- 1 pinch Salt (just a small pinch to make the vanilla sing)
- as needed to serve Whipped cream and fresh berries, for serving
Instructions
First, gather everything. Lay out your milk, cream, sugar, cornstarch, yolks, butter, and that lovely vanilla bean. There is comfort in preparation. Let the eggs warm on the counter for a short while if you can.
In a medium saucepan, whisk together the sugar and cornstarch so they are evenly combined. This little step helps keep lumps away and gives us a smooth base to work with.
Slowly add the milk and cream to the sugar and cornstarch, whisking as you go. If you can, scrape the seeds from the split vanilla bean into the saucepan and add the pod as well. Place the pan over medium heat and stir gently and steadily. Keep your hand moving. You want the mixture to warm evenly, like a calm breath.
While the milk is warming, whisk the egg yolks in a medium bowl until smooth. Now, temper the yolks by ladling a cup of the warm milk mixture into them, whisking constantly. This brings the yolks up to temperature so they do not scramble. Slow and steady is our friend here.
Pour the tempered yolks back into the saucepan. Continue to cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. Watch closely. You will see the mixture begin to thicken, and it will coat the back of the spoon. Keep that spoon moving gently and you will know it is nearly ready.
Once the pudding is thick and glossy and leaves a clean line on the back of the spoon, remove the pan from the heat. Take out the vanilla bean pod and stir in the butter, the pinch of salt, and the vanilla extract if you are using it. The butter will melt into a lovely sheen. Oh, your kitchen should be smelling just heavenly right about now.
Strain the pudding through a fine-mesh sieve into a clean bowl to catch any little bits and ensure the silkiness we love. Gently press with the back of a spoon if needed. This step is a small act of kindness to the texture.
Place a piece of plastic wrap directly on the surface of the pudding to keep a skin from forming, and let it cool at room temperature for a little while. Then chill in the refrigerator for at least two hours, though overnight will make it even more settled and lovely.
When you are ready to serve, give the pudding a gentle stir. Spoon into pretty bowls or ramekins. Top with a dollop of whipped cream and a few fresh berries if you like. Sit down and savor the comfort you have made.
If there is any left, cover and keep in the refrigerator for up to three days. Reassure yourself that this pudding will be even better when shared, so do share if you can.
Cooking Tips
- 💡Nana's Little Notes: If your pudding looks a little thin at first, patience will help. Chill it well and it will set up gently.
- 💡Nana's Little Notes: If you do not have a vanilla bean, use the best pure vanilla extract you can find. A tiny bit of good vanilla goes a long way.
- 💡Nana's Little Notes: If you see small lumps, strain the pudding through a fine sieve. It smooths everything like a soft blanket.
- 💡Nana's Little Notes: For a lighter touch, use all milk and skip the cream, and know it will still be loved by everyone.
- 💡Nana's Little Notes: To make this ahead, make the pudding the day before. The flavor settles and becomes even more comforting.
Nutritional Information
Per serving
May this pudding be more than a simple dessert for you. May it become a small ritual of comfort, a reason to gather, and a way to pass on warmth to those you love. Be gentle with yourself as you make it, and remember that every spoonful is a little gift you are giving. Wrap your family in this small kindness and enjoy every moment.
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