Vanilla Bean Pudding | Homemade from Scratch

***Berries are optional as a Garnish. Feel free to use caramel & walnuts or some chocolate, pick your favorite topping though it doesn’t even need one!***

I could eat cannoli cream or pastry cream by the spoon. This is a close match to the filling in your favorite pastries but spiked with a concentrated pop of vanilla. Enjoy! Xoxo

Make It:

1-Heat up your 2C half & half on medium. Add your sugars and stir until they dissolve.

2- Add vanilla extract, beans and butter. Stir until fully dissolved.

3- In a separate bowl, whisk together the 1/2C half & half and cornstarch until dissolved. Pour into your pudding base. Stir, stir, and if you think your hand will fall off from stirring, you’re doing great…stir more! Crank the heat up a bit so the pudding simmers (this helps the cornstarch gel), but do not scorch or over boil (very very important). Stir, stir, stir. After about 20 mins, pudding should thicken up and when you swipe the back of a spoon it will stick to each side.

4- Pour pudding unto dishes and press plastic wrap closely to avoid getting that skin that forms on top. Chill 1 1/2 hrs minimum.

5-Top with fresh berries or favorite toppings and enjoy!


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