Vanilla Pudding

This stovetop pudding recipe allows you to create a soft and creamy dessert without much difficulty. It’s a step above the packaged “instant” puddings and can be customized to suit your preferences. Top it off with flavored Whipped Cream, such as those infused with booze, maple, or nutmeg.

The base recipe requires half-and-half or whole milk, sugar, salt, and either a vanilla bean or vanilla extract for flavor. Cornstarch is used as a thickening agent, and unsalted butter can be added for an extra touch of richness, although it is optional.

MAKES: 4 to 6 servings

TIME: About 20 minutes, plus time to chill

INGREDIENTS:

• 2 1/2 cups half-and-half or whole milk
• 2/3 cup sugar
• Pinch of salt
• 1 vanilla bean or 1 teaspoon vanilla extract
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter, softened (optional)

INSTRUCTIONS:

1. In a small to medium saucepan over medium-low heat, combine 2 cups of half-and-half (or whole milk), sugar, and salt. If using a vanilla bean, split it in half lengthwise and scrape the seeds into the half-and-half. Add the pod to the mixture. Heat the mixture until it begins to steam.
2. In a separate bowl, combine the remaining half-and-half and cornstarch, stirring to ensure there are no lumps. Remove the vanilla bean pod from the steaming milk mixture. Gradually add the cornstarch mixture to the saucepan while stirring occasionally. Cook the mixture until it thickens and just starts to boil, which usually takes about 5 minutes. Reduce the heat to very low and continue to cook, stirring, for an additional 5 minutes. If desired, stir in the softened butter and vanilla extract at this stage.
3. Pour the pudding mixture into a 1-quart dish or divide it among 4 to 6 small ramekins or bowls. To prevent the formation of a “skin” on the pudding’s surface, place plastic wrap directly on top of the pudding. Alternatively, leave it uncovered if you prefer the formation of a skin. Refrigerate the pudding until chilled, and it is best served within a day.

VARIATIONS:

• Traditional Vanilla Pudding: For a more traditional, egg-enriched pudding, substitute 2 eggs and 4 egg yolks for the cornstarch. In Step 1, heat all of the half-and-half. In Step 2, whisk or beat the eggs with sugar and salt. Gradually add one-third of the heated half-and-half to the egg mixture while whisking constantly, then incorporate the egg mixture into the remaining half-and-half. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, approximately 10 minutes. Stir in the butter and vanilla extract and proceed with the recipe.

• Chocolate Pudding: In Step 2, add 2 ounces of chopped bittersweet chocolate to the thickened pudding and stir until melted and well combined.

• Butterscotch Pudding: This variation can be made using the Vanilla Pudding recipe by substituting brown sugar for white sugar.

• Real Banana Pudding: Use whole milk, reduce the sugar to 1/4 cup, and add 3 ripe bananas peeled and cut into 1/2-inch pieces. In Step 1, add the bananas to the warm milk mixture and let them steep for approximately 20 minutes. Strain out the bananas and vanilla pod, discard them, and return the milk mixture to the pot. Proceed with the recipe.

• Green Tea or Earl Grey Pudding: Omit the vanilla bean and steep a couple of tablespoons of green or Earl Grey tea in the half-and-half after it steams in Step 1. Strain the liquid and return it to the pot before continuing with the recipe.

• Ultra-Rich Pudding: For an indulgent twist, substitute cream for the half-and-half in the main recipe or any of the variations, resulting in an even richer and creamier pudding.

Enjoy this homemade stovetop pudding recipe and explore the various flavor variations to find your favorite. It’s a delightful dessert that can be enjoyed on its own or paired with Whipped Cream or other accompaniments of your choice.