Homemade vanilla pudding (budyń), no packet: smooth, creamy, with yolks
A pudding from milk, egg yolks, sugar, potato starch and real vanilla. Fifteen minutes and five ingredients you usually have anyway. The taste of childhood, only better, because there is no artificial flavouring and no colouring. Warm by the spoon, cold with fruit.
Your own work in that: 15 min.
- Cooking 15 min
- Setting 60 min
Step by step
0 / 6 doneMeasure out
Pour 100 ml of the half litre of milk into a small bowl and the rest into a saucepan. If using a vanilla pod, split it lengthwise and scrape out the seeds.
Ingredients: 500 ml milk · 2 pcs egg yolks · 3 tbsp sugar · 2 tbsp potato starch · 1 tbsp vanilla sugar or half a vanilla pod · 10 g butter · 1 pinch salt
Milk, yolks, sugar, starch, vanillaMix the starch with the yolks
In the bowl of cold milk whisk the potato starch and yolks into a smooth slurry, no lumps. In cold liquid the starch disperses evenly; in hot it clumps at once.
Smooth slurry, no lumpsHeat the milk
Heat the milk in the saucepan with the sugar, vanilla sugar (or the seeds and pod) and a pinch of salt over medium heat to the boil. Remove the pod.
Milk with vanilla on the edge of boilingThicken
Lower the heat. Whisking without stopping, pour the slurry in a thin stream into the hot milk. Cook, whisking, 1–2 minutes, until the pudding thickens and bubbles. Take off the heat and stir in the butter.
TipA whisk, not a spoon, and constant movement across the bottom: the guarantee against lumps and scorching. The pudding thickens suddenly, within seconds.
Thickens suddenly, keep whiskingPour into cups
Pour the hot pudding into 4 cups. If you don't like a skin, press a piece of cling film onto the surface of each. The skin is set milk protein; the film stops it drying.
Film on the surface, if you want no skinServe warm or cold
Warm straight away, with a spoon of jam. Cold after about an hour in the fridge, with raspberries, a fruit sauce or grated chocolate. Keeps 2 days chilled.
Ingredients: 150 g raspberries
Cold, with raspberries
Before you start
Chocolate
Stir 50 g chopped dark chocolate and a spoon of cocoa into the hot pudding. One more spoon of sugar won't hurt.
Without yolks
A third spoon of starch instead of the yolks. Paler and lighter, less creamy.
Lumps after all
Push the hot pudding through a sieve or blitz it with a stick blender. Nobody will know.
