Why You’ll Love This Recipe

Simple and Elegant: Easy to prepare yet impressive, making it ideal for gatherings or a special treat.
Customizable: Top with your choice of fresh fruits or a sprinkle of chocolate shavings for added flair.
Make-Ahead: Prepare in advance and refrigerate, allowing the flavors to meld and saving time on the day of serving.
Versatile: Perfect for various occasions, from casual family dinners to festive celebrations.

Ingredients

2 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
1 vanilla bean, split and scraped (or 1 tablespoon pure vanilla extract)
4 large egg yolks
2 tablespoons cornstarch
Pinch of salt
Fresh berries (e.g., strawberries, raspberries, blueberries) for topping
Whipped cream for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pudding Base: In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and the seeds from the vanilla bean (or vanilla extract). Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
Mix Egg Yolks and Cornstarch: In a separate bowl, whisk together the egg yolks, cornstarch, and a pinch of salt until smooth.
Temper the Egg Mixture: Slowly pour about ½ cup of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
Combine and Thicken: Gradually pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture, whisking continuously. Continue to cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon.
Cool the Pudding: Remove the saucepan from heat. Pour the pudding through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the surface with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 2 hours or until chilled.
Serve: Once chilled, spoon the pudding into individual serving cups. Top with whipped cream and fresh berries.

Servings and Timing

Servings: This recipe yields approximately 4 servings.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: At least 2 hours
Total Time: Approximately 2 hours and 25 minutes

Variations

Flavor Infusions: Add a splash of liqueur such as Grand Marnier or Chambord to the pudding mixture for an adult twist.
Chocolate Version: Melt 4 ounces of semisweet chocolate and whisk it into the pudding mixture after removing it from heat for a chocolate-flavored pudding.
Alternative Toppings: Consider topping with caramelized nuts, shredded coconut, or a drizzle of chocolate sauce for added texture and flavor.

Storage and Reheating

Refrigeration: Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Freezing: Freezing is not recommended, as the texture may change upon thawing.
Serving: Serve chilled directly from the refrigerator.

FAQs

Can I use vanilla extract instead of a vanilla bean?

Yes, you can substitute 1 tablespoon of pure vanilla extract for the seeds of one vanilla bean.

How can I prevent a skin from forming on the pudding?

Cover the surface of the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

Can I make this dessert ahead of time?

Absolutely! Prepare the pudding up to 2 days in advance and refrigerate until ready to serve.

Is it necessary to strain the pudding?

Straining the pudding through a fine-mesh sieve ensures a smooth texture by removing any lumps or coagulated egg bits.

Can I use a dairy-free alternative for the milk and cream?

Yes, you can substitute whole milk and heavy cream with coconut milk and coconut cream for a dairy-free version.

How can I make the pudding thicker?

If the pudding is too thin, you can whisk in an additional tablespoon of cornstarch dissolved in a small amount of cold milk during the cooking process.

Can I use a different sweetener?

You can substitute granulated sugar with an equal amount of honey or maple syrup, but be aware that it may slightly alter the flavor.

How do I know when the pudding is done?

The pudding is done when it thickens enough to coat the back of a spoon and holds a line when you run your finger through it.

Can I use frozen berries for topping?

Fresh berries are recommended for the best texture and flavor, but thawed frozen berries can be used if fresh ones are unavailable.

Conclusion

Vanilla Bean Pudding Cups are a simple yet sophisticated dessert that can elevate any occasion. Whether you’re hosting a special event or looking to treat yourself to something sweet, this dessert checks all the boxes—creamy, customizable, and utterly delicious. The pudding’s velvety texture, combined with the fragrant vanilla flavor, creates a memorable treat that everyone will love. Make it ahead of time for convenience, and top it with fresh berries or whipped cream for an extra touch of indulgence.

Vanilla Bean Pudding Cups

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Savor the smooth, velvety richness of Vanilla Bean Pudding Cups—an easy yet elegant dessert. With a fragrant vanilla bean flavor, creamy texture, and topped with fresh berries and whipped cream, these pudding cups are perfect for any celebration or as a sweet indulgence.

Author: Amy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: Approximately 2 hours and 25 minutes
Yield: 4 servings
Category: Dessert
Method: Stovetop
Cuisine: American

Instructions

Prepare the Pudding Base: In a medium saucepan, combine whole milk, heavy cream, granulated sugar, and vanilla bean seeds (or vanilla extract). Heat over medium heat until hot but not boiling.
Mix Egg Yolks and Cornstarch: In a separate bowl, whisk together egg yolks, cornstarch, and a pinch of salt until smooth.
Temper the Egg Mixture: Slowly pour ½ cup of the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
Combine and Thicken: Gradually pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture, whisking continuously. Cook over medium heat until the pudding thickens and coats the back of a spoon.
Cool the Pudding: Remove from heat, strain through a fine-mesh sieve to remove lumps. Cover the surface with plastic wrap and cool to room temperature, then refrigerate for at least 2 hours.
Serve: Once chilled, spoon pudding into serving cups and top with whipped cream and fresh berries.

Notes

For extra flavor, add a splash of Grand Marnier or Chambord liqueur.
For a chocolate twist, melt semisweet chocolate and whisk it into the pudding.
Store leftovers in an airtight container in the fridge for up to 3 days.
If using frozen berries, thaw them first for best texture.