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GermanAuthentic Cuisine

Vanillepudding

Serves 4 to 6 Dessert vegetarian, Desserts

Vanillepudding

Vanillepudding is a beloved staple in German home kitchens, where it is often prepared as a comforting dessert to end a meal or as a delightful afternoon treat. Rooted in simplicity, this dish embodies the essence of German home cooking, with recipes passed down through generations, each family adding their unique touch. The use of butter or clarified butter, salt to taste, and an unapologetic second helping are all part of its charm.

The pudding offers a rich and creamy texture, with the warm aroma of vanilla weaving through the smooth custard. The combination of egg yolks, sugar, and milk creates a luscious base, while the cream adds an extra layer of indulgence. This is a dessert to savor, spoonful by spoonful, celebrating the comforting flavors of home.

Ingredients

  • 4egg yolks
  • 80 gsugar
  • 40 gcornstarch
  • 500 mlmilk
  • 1vanilla bean
  • 200 mlcream — whipped, optional

Method

  1. Start by separating 4 egg yolks and placing them in a medium-sized mixing bowl. Allow them to come to room temperature, as this will help them incorporate more smoothly into the pudding mixture later.
  2. In a small bowl, mix 40 g of cornstarch with 80 g of sugar. This dry mixture will help prevent lumps when added to the liquid ingredients.
  3. Pour 500 ml of milk into a medium saucepan. Split a vanilla bean lengthwise and scrape out the seeds, adding both the seeds and the pod to the milk. Heat the milk over medium heat until it is just about to simmer, but do not let it boil. The milk should be fragrant with vanilla and small bubbles should form around the edges.
  4. While the milk is heating, whisk the sugar and cornstarch mixture into the egg yolks until smooth and pale. This step ensures the cornstarch is evenly distributed and will thicken the pudding without clumping.
  5. Once the milk is heated, remove the vanilla pod and slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.
  6. Return the mixture to the saucepan and place it over medium-low heat. Stir constantly with a wooden spoon or spatula, ensuring you reach the corners of the pan. Cook until the pudding thickens and coats the back of the spoon, which indicates it has reached the right consistency.
  7. Remove the saucepan from the heat and stir in 200 ml of cream. This will give the pudding a rich and smooth texture. If desired, strain the pudding through a fine sieve to ensure it is completely smooth.
  8. Pour the pudding into individual serving dishes or a large bowl. Allow it to cool to room temperature, then chill in the refrigerator until set. The pudding should be firm yet creamy when served.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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