Creamy Vanilla Pudding

creamy vanilla pudding


  • 3 cups whole milk
  • 2 cups heavy cream
  • 1 cup sugar
  • 6 tablespoons cornstarch
  • 6 large egg yolks
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon pure vanilla extract


In a large saucepan, whisk whole milk, heavy cream, sugar, cornstarch, arge egg yolks and salt. Cook over medium-high, whisking constantly, until the mixture thickens and begins to bubble around the edges of the pan, 9 to 11 minutes. Remove from the heat; whisk in butter and pure vanilla extract. Using a rubber spatula and working in batches if necessary, press the pudding through a fine-mesh strainer into a medium bowl. Let cool 10 minutes, then press plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate until cold, about 2 hours.