French Pudding
Indulge in the creamy, luxurious decadence of French Pudding, a classic dessert that combines silky textures with rich vanilla flavor. This elegant treat is crafted with wholesome ingredients like whole milk, heavy cream, egg yolks, and a fragrant vanilla bean, ensuring a velvety finish in every spoonful. The secret to its ultra-smooth consistency lies in tempering the eggs with precision and straining the pudding to remove any lumps. Perfectly chilled and served in individual ramekins, this French-inspired dessert is as versatile as it is delectable—top it with fresh berries, whipped cream, or a hint of powdered sugar for an added touch of sophistication. Ready in under an hour (plus chilling time), this timeless recipe is perfect for dinner parties, romantic evenings, or satisfying your sweet tooth with a taste of French culinary finesse.
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Recipe Information
Ingredients
- 500 ml Whole milk
- 100 ml Heavy cream
- 100 g Granulated sugar
- 1 Vanilla bean
- 4 Egg yolks
- 2 tablespoons Cornstarch
- 20 g Unsalted butter
Instructions
In a medium saucepan, combine the whole milk, heavy cream, and half the granulated sugar.
Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add the seeds and the split pod into the milk mixture.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent the liquid from scorching. Once it simmers, remove the vanilla pod and set the mixture aside.
In a separate bowl, whisk together the egg yolks, the remaining granulated sugar, and the cornstarch until the mixture is smooth and pale in color.
Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and avoid curdling.
Return the mixture to the saucepan and place it back over medium heat. Cook while stirring constantly with a whisk or spatula until the mixture thickens and coats the back of a spoon. This will take about 5–7 minutes.
Remove the saucepan from the heat and stir in the unsalted butter until fully incorporated, which will add a silky texture to the pudding.
Strain the pudding through a fine-mesh sieve into a clean bowl to remove any lumps or egg solids. This ensures a smooth consistency.
Divide the pudding evenly into individual serving dishes or ramekins and let them cool to room temperature.
Cover the ramekins with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming.
Refrigerate for at least 2 hours or until completely chilled. Serve as is or garnish with fresh fruit, whipped cream, or a dusting of powdered sugar before serving.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 125.8 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 732 mg | 56% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 885 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
