Vanille

Vanilla Pudding

Homemade Madagascar Bourbon vanilla dessert cream, thickened with cornflour and cooked on the stove, to chill before serving.

  • Prep 15 min
  • Cooking 10 min
  • Total 25 min
  • Difficulty Easy

Vanilla pudding is a custard set on the hob, thickened with cornflour, then poured into pots or ramekins to cool. It differs from crème anglaise, which stays a pourable sauce.

The Bourbon vanilla pod, which our family grows and prepares in the SAVA region, in north-eastern Madagascar, infuses in the hot milk before flavouring the whole custard.

Method

Preparation

  1. Split the vanilla pod lengthways and scrape out the seeds.
  2. Pour half the milk into a saucepan with the split pod and vanilla seeds. Heat until simmering, then turn off the heat and leave to infuse for a few minutes.
  3. In a bowl, mix the other half of the cold milk with the cornflour and sugar, whisking to avoid lumps. Add the egg yolks and whisk again.
  4. Remove the pod from the hot milk, then pour the infused milk onto the mixture while whisking constantly.
  5. Pour everything back into the saucepan and thicken over medium heat, stirring constantly, for 7 to 8 minutes, until you get a coating cream.
  6. Divide between pots or ramekins. Leave to cool slightly, then refrigerate for at least 2 hours before serving.
Chef's tip

The little extra that changes everything

Do not stop stirring during cooking: the cream thickens gradually and easily sticks to the bottom of the saucepan if left unattended. To learn how to split and scrape a vanilla pod, see how to use a vanilla pod. Another creamy vanilla preparation, cooked differently: vanilla custard. Our products for this recipe: Madagascar Bourbon vanilla pods

Frequently asked questions

About this recipe

Can the vanilla pod be replaced with vanilla powder?
Yes, a teaspoon of Bourbon vanilla powder mixed into the cold milk replaces the infused pod.
Can this dessert cream be made ahead?
Yes, it can be made the day before and kept in the refrigerator, well covered, until serving.
What if the cream stays too runny after cooking?
It thickens further as it cools in the refrigerator, and if it stays too soft, simply extend the cooking slightly over medium heat while stirring.
In the kitchen

Four moves with one bean

What to do with a whole bean, from the first cut to the sugar jar.

01 Split 30 s

Knife tip halfway through, one single pass along the whole length.

02 Scrape 1 min

Scrape both halves with a spoon. That black is the flavour.

03 Infuse 20 min

Seeds and bean into the hot milk, off the heat, covered.

Vanilla beans laid on a white plate
04 Reuse 1 week

Rinse the emptied bean, let it dry, then slip it into the sugar.

One bean serves twice
Exceptional ingredients

Our products for this recipe

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