🍮 Creamy Vanilla Custard Pudding

📝 Description

This dessert is a silky, rich, and creamy pudding made from milk, eggs, and sugar, gently cooked until thick. It has a velvety texture—thicker than regular pudding but softer than flan. Served chilled or slightly warm, it melts in your mouth with a delicate vanilla flavor.

🧾 Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• ½ cup sugar
• 3 large egg yolks
• 3 tbsp cornstarch
• 2 tbsp butter
• 1 tsp vanilla extract
• Pinch of salt

👩‍🍳 Instructions

1. Mix Dry & Egg Base

• In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale.

2. Heat Milk

• In a saucepan, heat milk and cream over medium heat until warm (do NOT boil).

3. Temper the Eggs

• Slowly pour warm milk into the egg mixture while whisking continuously.

4. Cook Until Thick

• Return mixture to saucepan.
• Cook on low heat, stirring constantly until it thickens (about 5–7 minutes).
• It should become smooth and creamy like in your image.

5. Finish

• Remove from heat.
• Stir in butter, vanilla, and salt.

6. Chill or Serve

• Pour into a dish or cups.
• Cover with plastic wrap (touching surface to prevent skin).
• Chill 2–3 hours OR serve warm.

🍯 Optional Add-Ons

• Caramel sauce
• Chocolate chips
• Whipped cream
• Fruit toppings (banana, berries)

❓ Q&A Section

Q1: Why is my pudding lumpy?

You likely cooked it too fast or didn’t whisk enough. Keep heat low and stir constantly.

Q2: Can I make it without eggs?

Yes! Replace eggs with extra cornstarch (about 4–5 tbsp total).

Q3: How do I make it thicker?

• Add 1 extra tbsp cornstarch
• Cook slightly longer

Q4: How long does it last?

Store in fridge for 3–4 days in an airtight container.

Q5: Can I freeze it?

Not recommended—it can become watery after thawing.

Q6: Can I flavor it differently?

Yes! Try:

• Chocolate (add cocoa powder 🍫)
• Coffee ☕
• Coconut milk 🥥
• Lemon zest 🍋