Go Back
Vanilla Bean Pudding
Print
Stove-Top Vanilla Bean Pudding
Ingredients
  • 1 cup whole milk room temperature
  • 2 tablespoons flour
  • 1 large egg yolk room temperature
  • 1/4 cup sugar
  • 1 tablespoon unsalted butter room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 vanilla bean split lengthwise
  • 1/8 teaspoon fine sea salt
Instructions
  1. In a large measuring cup with a pour spout, add 1 cup of milk. Set milk and a silicon spatula next to the stovetop.
  2. In a medium bowl whisk egg yolk with 1/4 cup of milk until well combined. Set next to the stovetop.
  3. In a small bowl whisk flour and sugar with 1/4 cup of the milk until smooth. Set next to the stovetop.
  4. Add the flour mixture to the pan and bring the pudding to a very slow simmer.
  5. Simmer, whisking for 2 minutes to thicken and then decrease heat to medium-low so the pudding is no longer simmering.
  6. Ladle 1/4 cup of the hot pudding into the egg yolk mixture and whisk rapidly. Repeat.
  7. Add the egg yolk mixture back to the saucepan.
  8. Raise the heat slightly and continue stirring the pudding until it thickens to the point that it thickly coats the back of the spatula, approximately 2-4 minutes. Do not boil.
  9. Remove the pudding from the heat and stir in the butter, vanilla, vanilla bean and salt until the butter is melted.
  10. Strain pudding through a single mesh strainer if desired.
  11. Pour pudding into a heat-proof bowl and press a piece of plastic wrap directly on the surface of the pudding.
  12. Let cool and then refrigerate at least 2 hours.