Vanilla Pudding – the best Italian recipes know how to make it!
This recipe is super easy, and the cream will be even more delicious the next day! There are a lot more Italian recipes of Vanilla Pudding, yet I find this to be the most delicious.
Some of the best Italian recipes use the same base to make the chocolate pudding. Let’s try this vanilla pudding for now, and let’s put some chopped chocolate or chocolate chips on top to get more flavor. So let’s get started!
I always wanted to try some creamy dessert. Yet I always thought the preparation was really complex. Until I found this vanilla pudding recipe that is really simple to make!
Once I made the Sardinian Almond Cookies and I had some yolks left. I was looking for some recipe of where I could use them, and came up with this one. This is a very simple recipe and you can enjoy this vanilla pudding as a dessert. Or, you can use it as a filling for a pie (I will share the recipe soon!). So at the end of the day, you can make some more and make both the glass vanilla cream desserts, as well as the pie. And because the cream can stay in fridge for up to thee-four days, you do not necessarily have to make both immediately.
I am sure you will love this recipe as the vanilla bean flavor is soooo good. I adore this cream with chopped chocolate on the top, but the options are really infinite! If you wish, you can use the fruit, even frozen fruit! When you find your best match, let me know! 🙂
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Ingredients
Instructions
- Split the vanilla bean and scrape the seeds out
- Put milk in a sauce pan and add vanilla seeds. Leave the milk to heat
- Combine the sugar, egg yolks, cornstarch and salt, mis well. Add some vanilla seeds (optional)
- When the milk starts to bubble (do not let it boil!), remove it from the heat and add - mixing constantly - half of it to the egg mix
- Once mixed well, return the cream to the remaining milk and return it back to the heat
- Heat the cream over medium heat mixing constantly, about 2 minutes
- Lower the heat and continue mixing for another 2 minutes
- Remove the cream from the heat and add the butter, whisk well until it is completely mixed
- Pour the cream into the glass covering each with the wrap (this will help to avoid the cream getting the skin on the top)
- Let the cream to cool in fridge, preferably overnight
Notes
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