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Vanilla Pudding from Scratch

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“A typical everyday dessert in Germany. I never knew until I was an adult, that pudding was easy to make from scratch. I like to serve it with fresh seasonal fruit. This is a basic recipe, feel free to experiment with different flavors. - Preparation time is short, but you have to stir the pudding occasionally while cooling, so make it while you are occupied in the kitchen.”

Ingredients Nutrition

  • 1 egg yolk
  • 2 12-3 tablespoons cornstarch
  • 2 tablespoons sugar (or to taste)
  • 1 cup milk
  • 1 teaspoon vanilla extract (seeds from 1 vanilla bean)
  • 12 cup whipping cream, well chilled


  1. Note: I measure the cornstarch out of its box without sifting, leveling the spoons on the side of the box. Lower amount of starch will make a creamy soft pudding, larger amount a firmer pudding.
  2. In a small pot whisk together egg yolk, 3 tbs of the milk, sugar and cornstarch (and vanilla seeds if using) until smooth. Best use a wire whisk to do so. Add rest of the milk, stir until smooth.
  3. Put egg milk over medium heat and, stirring constantly, bring to a boil once, remove from heat and let cool. Stir frequently while the pudding is cooling to avoid a skin forming.
  4. Whip cream until stiff.
  5. When the pudding is cold fold the whipped cream in with a rubber spatula. Fill in individual serving bowls, layer with fruit salad if you like or serve with a sauce. Will keep in the fridge for 12 hours or more.
  6. Note: Cooking time is cooling time.

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