Milk infused with a vanilla bean and thickened with cornstarch and an egg yolk, then chilled in cups until softly set. The yolk gives it a pale golden color and rich custard flavor, and it is classic alongside rote grütze, fruit compote or raspberry sauce. Makes 4 servings in about 3 hr 47 min.
Prep10 min
Cook12 min
Cooling3 hr 25 min
Total
3 hr 47 min
Servings
4
DietGluten free
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
Pour 400 ml of the whole milk into a saucepan, scrape in the vanilla bean seeds, add the pod and heat until steaming, about 4 minutes. Take off the heat and let infuse 10 minutes, then remove the pod.
In a bowl, whisk the remaining 100 ml whole milk with the cornstarch, granulated sugar, salt and egg yolk until smooth.
Bring the vanilla milk back to a boil over medium heat, about 3 minutes.
Whisk the yolk mixture into the boiling milk and keep whisking as it returns to a boil; let it bubble gently for 1 minute until thick and glossy, which cooks the yolk well past 160°F (71°C).
Off the heat, stir in the butter until melted and smooth.
Rinse the cups with cold water, pour in the pudding, cool for 15 minutes, then cover and refrigerate until set, at least 3 hours. Serve in the cups or turned out onto plates.
Tips
Whisk the cornstarch mixture again right before adding it; the starch settles quickly.
Letting the vanilla bean steep in the warm milk gives a much stronger flavor than boiling it briefly.
No vanilla bean? Use 1 1/2 tsp (7 ml) vanilla extract stirred in with the butter.
The egg yolk is cooked by boiling the pudding for 1 minute, well above 160°F (71°C); keep the pudding refrigerated.
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How long does it take to make vanillepudding (german vanilla pudding)?
Plan on 10 minutes of prep and 12 minutes of cooking, plus 3 hours 25 minutes to chill and rest. The recipe makes 4 servings.
How should I store vanillepudding (german vanilla pudding)?
Refrigerate covered for up to 3 days.
Can I make vanillepudding (german vanilla pudding) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Can I use a different form of vanilla?
Yes. This recipe uses 1 vanilla bean, split lengthwise. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Serve it with vanilla rooibos tea.
Variations
Individual dessert cups: pour into six 4-oz (120 ml) cups, chill 2 hours and top each with 2 tbsp (30 ml) raspberry sauce.
Layered pudding: fill cups halfway with this pudding, let set 30 minutes, then top with an equal amount of chocolate pudding.
Egg-free version: leave out the egg yolk and add 5 g more cornstarch; the color will be paler.
Warm pudding: serve straight from the pan with 1 cup (250 g) warm fruit compote and skip the 3-hour chill.
Estimated · per serving
Nutrition
Per serving = 1 of 4 servings this recipe makes.
207Calories / serving
7.5gFat
30.4gCarbs
4.9gProtein
21.6gSugar
Whole recipe (4 servings):
~828 cal ·
30g fat ·
122g carbs ·
20g protein ·
86g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Recipe Rating
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