This silky stovetop pudding is made with toasted milk powder , which adds a unique caramelized depth—think of it as the grown-up cousin of classic vanilla pudding. It’s finished with flecks of vanilla bean and a lush, spoonable texture. Serve warm or chilled, plain or with toppings like berries or cookies.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 20 minsTotal Time 30 minsFor the Pudding
2 cups whole milk
½ cup heavy cream
¼ cup nonfat dry milk powder
½ cup granulated sugar
2 tbsp cornstarch
¼ tsp fine sea salt
3 large egg yolks
1 vanilla bean, split and seeds scraped (or 2 tsp vanilla bean paste)
2 tbsp unsalted butter
Optional Toppings
Toasted almonds or hazelnuts
Fresh berries or macerated stone fruit
Shortbread cookies or wafer sticks
A drizzle of caramel or honey
Toast the Milk Powder
1
In a dry skillet over medium heat , add dry milk powder .
Stir continuously for 5–7 minutes until it turns golden brown and smells nutty.
Immediately remove from pan to cool—it can burn quickly!
Whisk the Base
2
In a medium saucepan (off heat), whisk together:
Gradually whisk in milk and cream until smooth.
Add the vanilla seeds and bean pod (if using the whole bean).
In a separate bowl, lightly beat the egg yolks , then whisk them into the saucepan mixture.
Cook the Pudding
3
Set the pan over medium heat and cook, whisking constantly.
Continue whisking until the mixture thickens and bubbles slightly (about 8–10 minutes ).
Once thickened, remove from heat and stir in the butter until melted.
Strain and Chill
4
Remove the vanilla bean pod (if used).
Pour the pudding through a fine-mesh sieve into a clean bowl to ensure silky smoothness.
Cover the surface with plastic wrap (touching the pudding to prevent a skin from forming).
Chill for at least 1 hour , or serve warm if preferred.
Tips for Success
5
Whisk constantly during cooking to avoid scrambled eggs or clumping.
You can substitute vanilla extract (1½ tsp) if you don’t have a vanilla bean—but the bean adds a luxurious depth.
For a deeper flavor, toast your milk powder ahead of time and store in a jar—it lasts for weeks!
Variations
6
Add a splash of bourbon or dark rum for an adult version.
Swirl in dulce de leche or chocolate ganache before serving.
Make it dairy-free by using oat milk , coconut cream , and vegan butter , though the toasted milk note will differ.
Serving Ideas
7
Serve warm in mugs with a biscotti
Chill and top with jammy fruit for a plated dessert
Layer into parfaits with crumbled cookies and whipped cream
Ingredients For the Pudding
2 cups whole milk
½ cup heavy cream
¼ cup nonfat dry milk powder
½ cup granulated sugar
2 tbsp cornstarch
¼ tsp fine sea salt
3 large egg yolks
1 vanilla bean, split and seeds scraped (or 2 tsp vanilla bean paste)
2 tbsp unsalted butter
Optional Toppings
Toasted almonds or hazelnuts
Fresh berries or macerated stone fruit
Shortbread cookies or wafer sticks
A drizzle of caramel or honey
Directions Toast the Milk Powder
1
In a dry skillet over medium heat , add dry milk powder .
Stir continuously for 5–7 minutes until it turns golden brown and smells nutty.
Immediately remove from pan to cool—it can burn quickly!
Whisk the Base
2
In a medium saucepan (off heat), whisk together:
Gradually whisk in milk and cream until smooth.
Add the vanilla seeds and bean pod (if using the whole bean).
In a separate bowl, lightly beat the egg yolks , then whisk them into the saucepan mixture.
Cook the Pudding
3
Set the pan over medium heat and cook, whisking constantly.
Continue whisking until the mixture thickens and bubbles slightly (about 8–10 minutes ).
Once thickened, remove from heat and stir in the butter until melted.
Strain and Chill
4
Remove the vanilla bean pod (if used).
Pour the pudding through a fine-mesh sieve into a clean bowl to ensure silky smoothness.
Cover the surface with plastic wrap (touching the pudding to prevent a skin from forming).
Chill for at least 1 hour , or serve warm if preferred.
Tips for Success
5
Whisk constantly during cooking to avoid scrambled eggs or clumping.
You can substitute vanilla extract (1½ tsp) if you don’t have a vanilla bean—but the bean adds a luxurious depth.
For a deeper flavor, toast your milk powder ahead of time and store in a jar—it lasts for weeks!
Variations
6
Add a splash of bourbon or dark rum for an adult version.
Swirl in dulce de leche or chocolate ganache before serving.
Make it dairy-free by using oat milk , coconut cream , and vegan butter , though the toasted milk note will differ.
Serving Ideas
7
Serve warm in mugs with a biscotti
Chill and top with jammy fruit for a plated dessert
Layer into parfaits with crumbled cookies and whipped cream
Toasted Milk & Vanilla Bean Pudding
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