Vanilla Bean Pudding Cups

There’s something timeless and comforting about a spoonful of homemade vanilla pudding — smooth, creamy, and delicately sweet. But when made with real vanilla beans, it becomes so much more than a nostalgic treat — it becomes an experience.

Unlike extract alone, whole vanilla beans allow you to fully unlock the essence of the pod — the flecks, the fragrance, the flavor. As the pudding simmers gently on the stove, the vanilla melds beautifully with whole milk, cornstarch for thickening, and touch of sugar, creating a luxurious custard that’s both classic and elevated. Serve this pudding warm or chilled, with a dollop of whipped cream or a sprinkle of sea salt.

  • Easy
  • 10 mins
  • 4 servings

Uses: Gourmet Vanilla Beans

Directions

  1. Mix the sugar, cornstarch and salt in a heavy saucepan.
  2. Gradually stir in 1/3 cup half & half to make a smooth, runny paste.
  3. Whisk in the milk and remaining 2/3 cup half & half. Add the vanilla bean pod.
  4. Stir constantly over medium heat until the mixture begins to thicken.
  5. Remove the bean pod and add the scraped vanilla bean seeds.
  6. Reduce the heat to low, stirring briskly, bring the pudding to a simmer and cook for one minute.
  7. Let cool for a few minutes, then pour into four 1-cup lunch box containers with lids, or serving dishes of choice.
  8. Refrigerate for at least 2 hours before serving.
  9. Will keep refrigerated for 3-4 days.

Try our Butterscotch Pudding recipe too - it packs easily into take-away containers for lunch boxes or individual treats! Looking for something different? We have a wonderful healthy chocolate avocado pudding, almond and cranberry rice pudding, and even a Vanilla Bean Apple Bread Pudding that will knock your socks off!

 

Photos taken by Kathryn Herndon at @kniftykat

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