Homemade German Vanillepudding: A Creamy Vanilla Delight

Ingredients

500 ml Milk
1 Vanilla Pod
80 g Sugar
3 Egg Yolks
40 g Cornstarch

Steps and instructions

Split the vanilla pod in half lengthways and scrape out the seeds.
Combine milk, vanilla seeds, and vanilla pod in a pot, slowly bring to a boil, then allow to infuse for 10 minutes.
In a bowl, mix together the egg yolks and sugar until light and fluffy. Then, gradually add the cornstarch, mixing until smooth.
Remove the vanilla pod from the milk, then gradually add the hot milk to the egg mixture, stirring constantly.
Return the mixture to the pot, cook over low heat, stirring constantly, until it thickens to a custard consistency.
Pour the custard into a mold or dish, cover with plastic wrap to prevent a skin from forming, and let cool completely. Once cool, refrigerate until set.

Tools for making

Pot - To heat and infuse the milk with the vanilla flavor.
Bowl - To mix the egg yolks, sugar, and cornstarch.
Whisk - To combine the egg yolks, sugar, and cornstarch until smooth.
Mold or Dish - To pour and set the custard.
Plastic Wrap - To cover the custard and prevent a skin from forming.

Recipe variations

Add a pinch of cinnamon or nutmeg to the milk for a spiced vanilla pudding.
Replace the vanilla pod with 1 teaspoon of vanilla extract.
Serve the pudding with a dollop of whipped cream or a sprinkle of cocoa powder on top.
Add finely grated lemon or orange zest to the custard for a citrus twist.
Mix in 50 grams of melted dark chocolate to the custard for a chocolate-vanilla pudding.
Add a tablespoon of your favorite liqueur, such as rum or brandy, to the custard for an adult twist.
Add a handful of fresh berries, such as raspberries or blueberries, to the custard before chilling for a fruity twist.
Serve the pudding warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.

Recipe overview

Welcome to our easy-to-follow recipe for Vanillepudding, a traditional and popular dessert in Germany. This creamy, custard-like pudding is rich in vanilla flavor and soothingly delicious. It's a simple, homemade dessert that is sure to impress your guests, and it requires just five ingredients: milk, a vanilla pod, sugar, egg yolks, and cornstarch. By following our step-by-step guide, you'll learn how to infuse the whole milk with vanilla, make a smooth custard, and set it to achieve the perfect consistency. This recipe will guide you through the process of creating a creamy, delightful dessert that's a perfect ending to any meal.

Common questions

Can I use vanilla extract instead of a vanilla pod? Yes, you can substitute 1 teaspoon of vanilla extract for the vanilla pod. Add it to the milk when heating.
Can I use a different type of milk, such as almond milk or soy milk? Yes, you can use alternative milk options, but keep in mind that it may alter the taste and texture of the pudding.
Do I have to refrigerate the pudding? Yes, it is essential to refrigerate the pudding to allow it to set properly.
How long does it take for the pudding to set in the refrigerator? It typically takes around 2-3 hours for the pudding to fully set in the refrigerator.
Can I add toppings or garnishes to the pudding? Absolutely! You can add whipped cream, fresh fruits, chocolate shavings, or any other desired toppings to enhance the presentation and flavor of the pudding.

Serving dishes and utensils

Whisk - Used to mix and incorporate the ingredients.
Pot - Used to heat and cook the milk mixture.
Bowl - Used to mix the egg yolks, sugar, and cornstarch.
Mold or Dish - Used to pour and shape the custard before it sets.
Plastic Wrap - Used to cover the custard to prevent a skin from forming.

Origin stories

Vanillepudding, or vanilla pudding as it is known in English, hails from Germany and is a beloved dessert that's well ingrained into the European culinary tradition. The term 'pudding' has an interesting origin. While in many cultures, 'pudding' denotes a sweet dish, it wasn't always the case. The term 'pudding' originally comes from the French word 'boudin', meaning 'small sausage', referring to encased meats used in Medieval European cuisine. It was only later that the word 'pudding' took on a sweet connotation, leading to the creamy, custard-like desserts we know and love today. Now, isn't that a sweet evolution?

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.