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Vanilla Pudding

vanilla pudding in small dessert bowls

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This basic vanilla pudding is jazzed up with toasted coconut for a delicious everyday dessert.

Ingredients

Scale
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • pinch salt
  • 2 1/4 cups milk
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 1 tablespoon vanilla extract (or vanilla bean paste)
  • 1 tablespoon butter
  • 1/2 cup toasted flaked or shaved coconut*

Instructions

  1. In a medium saucepan, stir together the sugar, cornstarch, and salt until well blended. Whisk in the milk.
  2. Place the pan over medium-low heat and heat until almost simmering, stirring frequently.
  3. In a large cup or bowl, whisk the egg yolks with heavy cream. Whisk about 1 cup of the hot milk mixture into the eggs and then pour the egg mixture into the saucepan; whisk to blend. Cook until the mixture begins to bubble, whisking constantly. Continue cooking for 1 minute, whisking constantly.
  4. Remove the pudding from heat and add the vanilla extract or paste and butter. Stir to blend thoroughly. Pour into a bowl and let the mixture cool for about 20 minutes, stirring frequently.
  5. Press a piece of plastic wrap over the surface of the pudding to keep air from forming a skin. Refrigerate to chill thoroughly.
  6. Top with toasted coconut just before serving.

Notes

*To toast the coconut, put the coconut flakes or shavings in a dry skillet. Place the skillet over medium heat and cook until lightly browned, stirring constantly. Remove the coconut to a plate to cool.