🛒 Ingredients
- 500ml whole milk
- 4 egg yolks
- 80g sugar
- 20g cornstarch
- 1 vanilla bean or extract
- Maria cookies for decoration
- powdered cinnamon
👨🍳 Step-by-step instructions
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Infuse the milk with the opened vanilla bean over low heat for 10 minutes.
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Beat the egg yolks with the sugar and cornstarch until a homogeneous cream is obtained.
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Pour the hot milk, strained, over the egg yolks slowly, mixing.
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Return to the saucepan and cook over low heat, stirring constantly, until it thickens.
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Distribute in glasses. Chill for 2 hours. Place a Maria cookie and sprinkle with cinnamon.
💡 Chef's tip
Don't leave the pudding unattended while it's cooking: if lumps form, use a hand blender directly in the saucepan.
📝 Our take
Homemade vanilla custard is technically an egg-thickened custard: the difference from the carton version lies in the genuinely silky texture versus the gummy, starch-stabilised one. Temperature is the only risk: above 82°C the yolks scramble and lumps appear. Low heat and patience—a thermometer helps—and you won't go wrong.
🍷 Wine & food pairing
A lightly sweet wine like a chilled Moscatel de Alejandría. Or simply on its own, with a Maria biscuit on top.
Suggested wine: Cava Brut or Moscatel from Valencia
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