Make this creamy homemade pudding and serve with cookies or fresh fruit for dessert.

Source: Midwest Living


Recipe Summary

35 mins
3 hrs
15 mins
3 hrs 50 mins


Ingredient Checklist


Instructions Checklist
  • In a heavy medium saucepan, bring the milk to boiling over medium heat, stirring occasionally (milk may foam up so watch carefully). Remove from heat. Using the tip of a paring knife, slit the vanilla beans down the center. Scrape the seeds into the hot milk and add the pods. Cool 15 minutes. Cover and chill 2 to 24 hours. Remove the vanilla pods; using two fingers, press the milk out of the pods into the milk mixture to extract all the seeds; discard pods.

  • In the same saucepan, heat the milk and 1 cup whipping cream over medium heat until boiling, stirring occasionally. Remove from heat.

  • Meanwhile, in a medium bowl, beat the egg yolks with an electric mixer for 1 minute on medium speed. Beat in sugar, honey, cornstarch and salt until well combined. Gradually beat in about 1 cup of the hot milk mixture until well combined.

  • Add the egg yolk mixture to the remaining milk mixture in the saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter until melted. If necessary, strain mixture to remove any lumps.

  • Pour pudding into 4 or 5, 6- to 8-ounce individual dessert dishes or a 3-1/2- to 4-cup serving bowl. Cover surface of pudding with plastic wrap. Chill at least 1 hour for individual dishes or at least 3 hours for the large serving bowl or until pudding is completely chilled. (Do not stir during chilling). Serve pudding with fresh berries and whipped cream. Makes 4 or 5 servings.


If using the vanilla, prepare as above except skip step 1. Add the vanilla with the butter in step 4.

The Osthoff ResortJill PrescottEcole de Cuisine101 Osthoff AvenueElkhart Lake, WI 53020-0151P: 1-800/876-3399, ext. 830 or 920/876-5830E: cookingschool@osthoff.comwww.cookingschoolatosthoff.comJill: 707/260-4002 events@jillprescott.comLola Roeh, General ManagerThe Osthoff Resort920-876-5832From Lola: Also, if you choose to use the recipes, if you could credit the school's name: Jill Prescott's Ecole de Cuisine at The Osthoff Resort and copyright Jill Prescott, that would be good.

Nutrition Facts

600 calories; fat 38g; cholesterol 280mg; saturated fat 23g; carbohydrates 59g; mono fat 11g; poly fat 2g; insoluble fiber 1g; sugars 51g; protein 8g; vitamin a 1457.7IU; vitamin c 21.3mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 36.3mcg; vitamin b12 0.9mcg; sodium 178mg; potassium 315mg; calcium 212mg; iron 0.7mg.