Vanilla Budino: A Classic Italian Pudding
My Vanilla Budino Recipe is proof that sometimes the best desserts are the most simple. Fragrant speckles of vanilla beans transform a handful of simple ingredients into a creamy and light pudding that is a dessert equally welcome at a dinner party, or as a treat waiting in the refrigerator.
Servings 6 people
Ingredients
For The Pudding
- 4 Large Egg yolks at room temperature
- 4 Tablespoons (36g) Cornstarch
- 3 Cup (720ml) Milk
- 1 Cup (240ml) Heavy cream
- 1/2 Cup (100g) Sugar
- 1 teaspoon Vanilla extract
- pinch of salt
- 1 Vanilla pod
Topping
- 1 1/2 cups heavy whipping cream (360ml)
- 3 tablespoons powdered sugar
- 4 medium crushed cookies, use what you have at hand.
Instructions
Make The Pudding
- Mix the egg yolk (total 4) with the cornstarch (36g) in a medium bowl.
- Remove the seeds from the vanilla pod. See recipe notes for full instructions.
- In a medium saucepan, pour the milk (720ml), cream (240ml), sugar (100g), salt (pinch), vanilla extract (1 teaspoon), vanilla seeds (including the pod) and cook over medium heat until the sugar dissolves and you notice small bubbles on the sides of the pan.
- Pour about 1/2 cup of the warm milk mixture into the egg yolks mixture while constantly stirring.
- Pour the egg yolks mixture into back into the milk mixture and cook on medium low while constantly stirring from the bottom of the pan, until the mixture is thick and you can run your finger at the back of the wooden spoon without the gap closing.
- Run the hot mixture through a mesh sieve over a large measuring cup with a spout.
- Divide the pudding between 4-6 individual serving dishes, and top the surface of the pudding in each dish with plastic wrap tight over the surface of the pudding.
- Refrigerate for minimum of 4 hours.
Place the bowl next to the stove where you cook the custard.
Make The Cream
- Whip the cream with the powdered sugar until thick.
- Gently remove the platic wrap from the surface of the pudding and top with cream.
- Sprinkle with crushed cookies, or shaved white chocolate and serve.
Top the pudding with cream only when completely cool, so the heat residue does not melt the cream.
Notes
To Remove the seeds from the vanilla pod;
- Lay the vanilla pod flat on a cutting board. Using a sharp paring knife, carefully slice the pod lengthwise, starting at one end and working your way to the other. Be gentle to avoid cutting all the way through.
- Use your fingers or the knife to gently pry open the pod, exposing the sticky, aromatic seeds inside.
- Hold the pod steady with one hand, and with the back of the knife blade (or the edge of a spoon), scrape along the inside of the pod to collect the seeds. Apply light pressure to gather as many seeds as possible.