Vanilla Pudding
Makes about 3 cups
  • 2 2⁄3 cups (640 grams) whole milk
  • 2⁄3 cup (133 grams) granulated sugar
  • 3 tablespoons (24 grams) cornstarch
  • 4 teaspoons (12 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • 6 large egg yolks (112 grams)
  • ¼ cup (57 grams) unsalted butter, cubed and softened
  • 1 teaspoon (6 grams) Heilala Pure Vanilla Bean Paste
  1. Line a medium shallow baking dish or bowl with plastic wrap; place a fine-mesh sieve inside.
  2. In a medium saucepan, heat milk over medium heat until steaming. (Do not boil.)
  3. In a medium bowl, whisk together sugar, cornstarch, flour, and salt. Whisk in egg yolks until well combined. (Mixture will be very thick.) Gradually whisk in half of warm milk. Pour sugar mixture into warm milk in pan. Bring to a boil over medium heat, whisking constantly. Cook, whisking constantly, until thickened, mixture no longer tastes starchy, and an instant-read thermometer registers 185°F (85°C), 3 to 4 minutes. Remove from heat. Stir in butter in two additions; stir in vanilla bean paste.
  4. Pour and press mixture through a fine-mesh sieve into prepared dish or bowl; smooth into a thin layer. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pudding to prevent a skin from forming. Refrigerate until thoroughly chilled, 2 to 3 hours or overnight. Stir chilled filling until softened and smooth before using.
Recipe by Bake from Scratch at