Creamy Vanilla Pudding Delight

Chilled in Glass Cups:

Pour the pudding into small glass dessert cups or ramekins. Let it chill in the fridge for a few hours until set. Garnish with a mint leaf or a sprinkle of cinnamon or nutmeg on top.

With Fresh Fruits:

Serve with sliced strawberries, raspberries, or banana on top for added freshness and flavor.

Layered Dessert (Parfait Style):

Layer the pudding with crushed cookies (like graham crackers or vanilla wafers) and whipped cream in a glass to make a parfait.

Topped with Whipped Cream:

Add a swirl of whipped cream on top before serving for a creamy and elegant touch.

Warm with Cake or Brownies:

You can serve the pudding warm as a sauce over sponge cake or brownies. It adds a rich and creamy element to any dessert.

Sprinkled with Crushed Nuts or Caramel:

Add some crushed pistachios, almonds, or a drizzle of caramel sauce for extra flavor and texture.

Vanilla Pudding Recipe

Ingredients:

2 cups (500 ml) milk

1/2 cup (100 g) sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 egg yolks

1 tablespoon butter

1 teaspoon vanilla extract

Instructions:

In a saucepan, mix sugar, cornstarch, and salt.

Gradually whisk in the milk until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and starts to boil.

In a separate bowl, beat the egg yolks. Gradually whisk in a few spoonfuls of the hot mixture to temper the eggs.

Slowly add the egg mixture back into the saucepan, whisking constantly.

Cook for another 2–3 minutes until thickened.

Remove from heat, stir in butter and vanilla extract.

Pour into bowls and let cool. Serve warm or chilled.