Vanilla Bean Pudding Vanilla Bean Pudding

Vanilla Bean Pudding image Image by: Vanilla Bean Pudding image Author: Canadian Living

A double dose of vanilla – from the bean and the extract – lends a beautiful perfume and taste to this silky pudding. Use pure vanilla instead of imitation for a true, clean flavour.

  • Portion size 6 servings



In saucepan, whisk sugar with cornstarch. Scrape seeds from vanilla bean; add seeds and pod to pan. Whisk in milk; cook over medium heat, stirring, just until steaming. In bowl, whisk eggs; whisk in half of the hot milk mixture in slow steady stream. Gradually whisk back into pan; cook over medium heat, whisking constantly, until bubbly and thickened, 5 to 8 minutes.Whisk in butter, vanilla and salt. Strain through fine sieve into clean bowl; place plastic wrap directly on surface.

Refrigerate until chilled, about 4 hours.

Make-ahead: Refrigerate for up to 2 days; whisk before serving.

Change it up: Dark Chocolate Pudding
Omit vanilla bean. Whisk 1/3 cup cocoa powder with sugar and cornstarch. Add 55 g dark chocolate, chopped, with butter; whisk until melted and smooth.

Change it up: Chai Spice Pudding
Omit vanilla bean. Decrease vanilla to 1/2 tsp. Add 4 whole cloves, 2 cardamom pods and 1 cinnamon stick with milk. Discard whole spices before whisking in butter, vanilla and salt.

Nutritional facts per serving: about

  • Fibre 0 g
  • Sodium 58 mg
  • Sugars 21 g
  • Protein 5 g
  • Calories 175.0
  • Total fat 7 g
  • Potassium 153 mg
  • Cholesterol 75 mg
  • Saturated fat 3 g
  • Total carbohydrate 24 g


  • Iron 2.0
  • Folate 6.0
  • Calcium 10.0
  • Vitamin A 7.0
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Vanilla Bean Pudding