Rustic Roots & Modern Finds

Homemade Vanilla Bean Pudding

There is something so satisfying about making vanilla pudding completely from scratch.

No packets.
No mystery ingredients.
Just egg yolks, milk, sugar, honey, and real vanilla bean.

This version is silky, rich, perfectly sweet, and made with simple pantry staples. It comes together quickly and tastes nothing like the boxed version — in the best way.

Ingredients

4 large egg yolks (about 70 g)
50 g cane sugar (¼ cup)
50 g honey (about 2 ½ tablespoons)
½ teaspoon salt (3 g)
3 tablespoons cornstarch (24 g)
Seeds from 1 whole vanilla bean
1 cup cold milk (240 g)
2 cups milk (480 g), warmed
Empty vanilla pod (for infusing the milk)

Total milk: 3 cups (720 g)

Step-by-Step Instructions

1. Start the Base

In a medium saucepan (while it’s still off the heat), add:

4 egg yolks
50 g sugar
50 g honey
½ tsp (3 g) salt
3 tablespoons (24 g) cornstarch
Seeds from 1 vanilla bean or 2 tsp pure vanilla extract (10g)
1 cup (240 g) milk

Blend until completely smooth.

We used an immersion blender, and it worked beautifully — smooth, quick, and zero extra bowls. But you can absolutely use a hand mixer, stand mixer, or even whisk it thoroughly by hand.

The key is making sure there are no lumps before you turn on the heat.

2. Warm the Milk

In a microwave-safe container, add:

2 cups (480 g) milk
The scraped and empty vanilla pod

Microwave for 2–3 minutes, just until the milk begins to bubble around the edges.

Remove the vanilla pod, rinse it, and allow it to dry (you can reuse it later in homemade vanilla sugar).

3. Cook the Pudding

Place the saucepan with your blended mixture over medium heat.

While whisking continuously, slowly begin adding the warm milk.

Continue stirring. Within a few minutes, the mixture will begin to thicken and bubble.

Once it starts bubbling:

Whisk vigorously for 30–45 seconds to fully activate the cornstarch and create that silky texture.

4. Strain & Cool

If you are using vanilla extract, you can add that now and give it one final whisk. If you want ultra-smooth pudding, pour it through a fine mesh strainer.

Let cool slightly at room temperature before covering and transferring to the refrigerator.

It will continue to thicken as it chills.

Store in an airtight container in the refrigerator for up to 4–5 days.

For best texture, press parchment or plastic wrap directly onto the surface to prevent a skin from forming.

Why This Version Works

Honey adds depth and warmth.
Real vanilla bean gives those beautiful specks and richer flavor.
Cornstarch keeps it stable and smooth.
No artificial flavoring. No preservatives.

Just simple ingredients working together.

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