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
Combine the Dry Components
In a medium pot with the cover off, combine by whisking together the sugar, flour, and salt until blended well.
This step eliminates the possibility of lumps when adding the wet ingredients at a later time.
Mix the Eggs and Dairy Ingredients Together
Pour the egg yolks and one whole egg into the dry ingredient mixture and mix thoroughly.
Gradually incorporate the milk and heavy cream using the same method.
The mixture will appear to be thin but will thicken during cooking.
Heat the Pudding
After placing the mixture over medium heat and whisking constantly, the pudding will start to thicken between 8-10 minutes after starting to whisk.
When you run your finger through the finished pudding it will leave a clear line, and it will be thick enough to coat the back of a spoon — that’s when you’re ready to go.
Strain the Mixture, Finish with Vanilla
After removing from the heat, add the vanilla extract to the pudding immediately and whisk in, then pour the total mixture through a strainer (a fine mesh sieve) into a bowl to remove any lumps.
By straining the mixture, you’ll be left with an ultra-smooth pudding.
Refrigerate until Set
Cover the surface of the pudding with plastic wrap in order to prevent a skin from forming on top of the pudding as it cools.
Let the pudding sit in the refrigerator for at least 2 hours (or until it reaches the desired consistency).
As it cools off, it will continue to thicken further.
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.
