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Vanilla bean pudding. With Balsamic Berries. And the winner of the Leonardo gift hamper

I don't know a single person who doesn't like pudding. Silky, smooth, cold. Really quite nothing like a pudding at the end of the day,

Puddings are a great way to use up extra milk. They are a great way to conjure up a dessert on a whim or if guests descend on you. Ready in just 20 minutes, they can be cooled in the freezer and then eaten with a variety of toppings. They can be flavoured with just about anything. Coffee, lemon, tangerine, caramel. Name it, you can get a pudding out of it.

Very often I make a double chocolate pudding - two layered -one with white chocolate and another with dark. And can I be honest, it always turns out to be a hit. I've made a butterscotch pudding with real scotch and butter (which didn't make the husband very happy, considering I sneaked a couple of tablespoons of an expensive single malt) and a malt pudding, which might I add, will transport you back to your childhood.

So when my friend sent me a bottle of vanilla bean paste last month, I was purty certain what I wanted to do with it. Because before I turned them into vanilla cookies, or into an icecream, I wanted, ever so badly to really taste the vanilla. I wanted to make a recipe that would allow the vanilla to shine through.

I love this pudding recipe because it just uses one egg. Infact if you don't want to an egg, just up the corn starch, but really its this single egg that makes it so creamy and gorgeous.

The pudding turned out to be all that and more. The specs of vanilla were just gorgeous against the paleness of the pudding. And while I served it with balsamic strawberries, they'd work just as well with some shards of chocolate, some sliced bananas or even just a drizzle of jam.

Vanilla bean pudding with balsamic berries
Adapted from Smitten Kitchen

For the pudding

Makes 6 half-cup servings
2 2/3 cups milk, divided
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tsp vanilla bean paste
½ tsp vanilla extract
1 large egg
1 tsp butter

1. Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and vanilla bean paste. 
2. Gradually whisk in the remaining 2/3 cup whole milk, a little at a time so lumps do not form, then whisk in the egg. 
3. Once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking the whole time.
4. Return the mixture back to the saucepan, stirring constantly with a silicon spatula or wooden spoon. Once it comes to a simmer, cook it for one minute longer (which will cook the cornstarch and egg fully).  
5. Add the butter and stir in vanilla extract, if you’re using it and divide pudding among 6 dishes. 
6. Chill in refrigerator until fully set, about 2 hours.

For the balsamic berries

200 grams strawberries
3 tblsp balsamic vinegar
1 tblsp sugar


1. Wash and hull the strawberries. Slice into half
2. Mix the balsamic vinegar and sugar together and drizzle over the berries
3. Let it sit for half and hour. Strain and serve over the pudding.

Am sending this to Bookmarked recipes that is organised by Jacqueline of Tinned Tomatoes

Oh and announcing the winner of the Leonardo and Cookaroo Giveaway.is Anusha Puri. Anusha please email me within the next 48 hours to claim your giveaway.

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  1. Right, this sounds purty yum! And I am envious {read green} about that vanilla bean paste.

  2. My earliest memories of pudding are pressure cooker bread pudding made by my nani, just like you said - silky, smooth and cold!
    This pudding in a jar (cold) is just right to beat this heat!

  3. I would love to get me one of those pudding jars :-)


  4. That first photo had me drooling, I mean seriously drooling!

    The Bookmarked Recipes roundup is live. Thanks for adding your puddings :)