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.
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!
In a medium saucepan (off heat), whisk together:
Granulated sugar, cornstarch, salt, and the toasted milk powder.
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.
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.
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.
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!
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.
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
4 servings