Ingredients (~6 servings)
- 3/4 cup granulated sugar
- 1/4 cup + 1 Tbsp all-purpose flour
- 3/4 tsp salt
- 4 large egg yolks
- 1 large egg
- 2 1/4 cups whole milk
- 3/4 cup heavy cream
- 1 Tbsp vanilla extract
Whisk Together the Dry Ingredients
In a medium saucepan, whisk the sugar, flour, and salt together until well combined.
This step prevents lumps from forming later when you add the wet ingredients.
Add Eggs and Dairy
Add the egg yolks and whole egg to the dry mixture and whisk until smooth.
Slowly whisk in the milk and heavy cream until everything is well incorporated.
The mixture will look thin at this point but will thicken as it cooks.
Cook the Pudding Over Medium Heat
Place the saucepan over medium heat and whisk constantly.
The pudding will start to thicken after ~8-10 minutes of constant whisking.
You’ll know it’s ready when it coats the back of a spoon and holds its shape when you draw a line through it with your finger.
Strain and Add Vanilla
Remove from heat and immediately whisk in the vanilla extract.
Pour the pudding through a fine mesh sieve into a large bowl to remove any lumps.
This step ensures your pudding is completely smooth.
Chill Until Set
Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
Refrigerate for at least 2 hours or until completely cooled and set.
The pudding will continue to thicken as it cools.
Vanilla Pudding
Ingredients
Ingredients (~6 servings)
- 3/4 cup granulated sugar
- 1/4 cup + 1 Tbsp all-purpose flour
- 3/4 tsp salt
- 4 large egg yolks
- 1 large egg
- 2 1/4 cups whole milk
- 3/4 cup heavy cream
- 1 Tbsp vanilla extract
Instructions
- Whisk sugar, flour, and salt in a medium saucepan until combined.
- Add egg yolks and whole egg, whisk until smooth.
- Slowly whisk in milk and heavy cream until incorporated.
- Place over medium heat and whisk constantly for 8-10 minutes until thickened and pudding coats the back of a spoon.
- Remove from heat and whisk in vanilla extract.
- Pour through a fine mesh sieve into a large bowl.
- Press plastic wrap directly onto pudding surface.
- Refrigerate for at least 2 hours until completely set.
