Vanilla Pudding (Classic, Homemade) - photo 1
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Vanilla Pudding (Classic, Homemade)

Desserts Desserts for Kids 15 min Easy 24 wyświetleń ~21.77 PLN - (0)
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Description

A delicate, smooth vanilla pudding made with milk, potato starch, and egg. This is a simple homemade Polish dessert — creamy, slightly sweet, with an intense vanilla aroma. Great served warm or cold, accompanied by whipped cream and seasonal strawberries. It has a straightforward preparation technique, thickens quickly, and looks lovely in cups or bowls.

Ingredients Used

Ingredients (9)

Servings:
4
  • Milk 1000 ml
  • Sugar 80 g
  • Potato flour 40 g
  • Chicken egg 2 szt. (~120 g)
  • Butter 20 g
  • Vanilla bean 1.2 szt. (~6 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Strawberry 200 g
  • 30% heavy cream 200 g
💰 Szacowany koszt dania: ~21.77 PLN (5.44 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Weigh and measure all the ingredients: pour 1000 ml of milk into a measuring cup. Weigh the sugar (80 g) and potato starch (40 g) into small bowls. Take the eggs (120 g = 2 pieces) out of the fridge, prepare 20 g of butter in a block, salt (a pinch). If you are using a vanilla bean, prepare a cutting board and a sharp knife.

Ingredients: Milk, Sugar, Potato flour, Butter, Vanilla bean, Salt
Use a measuring cup and kitchen scale. Prepare a saucepan with a diameter of about 18–20 cm and a whisk. This will make the work easier and speed up the preparation.
2

Prepare the dry mixture: sift the potato flour into a bowl, add sugar and a pinch of salt. Mix with a spoon to eliminate any lumps in the dry mixture. In a separate bowl, lightly beat the eggs with a fork (just beat until the yolk is combined with the white).

Ingredients: Potato flour, Sugar, Salt
Sifting the potato starch helps achieve a smooth pudding without lumps. Use a regular spoon or a small whisk to beat the eggs.

Heating the milk

3

Pour 900 ml of milk into a medium saucepan. Cut the vanilla pod lengthwise and scrape out the seeds with a sharp knife; add the seeds and the split pod to the milk. Heat over medium heat, stirring occasionally, until the milk is hot and starts to form small bubbles at the edges — temperature about 70–80°C; do not let it boil.

Ingredients: Milk, Vanilla bean
Use a saucepan with a thick bottom to prevent the milk from burning. If you don't have a thermometer, the milk is ready when it gently steams and small bubbles appear on the edges, but it should not boil vigorously.

Tempering and cooking

4

Into the beaten eggs, pour 2–3 tablespoons of hot milk, whisking vigorously (tempering) — this will prevent the eggs from curdling. Then pour the egg mixture back into the saucepan with hot milk, add the dry mixture of potato starch and sugar, and mix thoroughly with a whisk to avoid lumps. Cook over low heat, stirring constantly, until the pudding thickens — this usually takes 2–3 minutes. The pudding is ready when it coats the whisk and leaves a clear trace (the so-called 'slip').

Ingredients: Potato flour, Sugar, Milk
Use a metal or silicone whisk. Stir continuously, moving along the bottom of the saucepan to avoid lumps and burning the mixture. This is a key step — set the burner to low heat and stir quickly.

Finishing

5

When the pudding thickens, remove the saucepan from the heat and take out the vanilla pod. Add 20 g of butter and vigorously mix with a whisk until the butter melts and combines, which will give it shine and smoothness. Strain the pudding through a fine sieve into a bowl or dessert cups to remove any lumps and remnants of vanilla.

Ingredients: Butter, Vanilla bean
Use a metal sieve and a silicone spatula to strain. Straining will make the pudding silky smooth and visually appealing when served.

Cooling and serving

6

Cover the surface of the pudding with plastic wrap so that it touches the cream (to prevent a skin from forming). Set aside to cool slightly, then chill in the refrigerator for at least 15–20 minutes if you want to serve it cold. Serve in cups or bowls, optionally garnish with whipped cream and fresh strawberries.

Ingredients: Strawberry
For whipping the cream, use cold heavy cream and a chilled bowl; mix on medium speed with a stand mixer. You can also add a strawberry for color and tartness.

Fun Fact

💡

Pudding in Poland is a traditional homemade dessert, often served warm to children. It is most commonly thickened with potato starch or egg yolk — starch gives a clear consistency, while the yolk adds smoothness and color.

Best for

deser po obiedzie podwieczorek dla dzieci sezonowe podanie ze świeżymi truskawkami

Tips

🍽️ Serving

Serve slightly warm or well chilled. Add a portion of whipped cream and halved strawberries to bowls. For adults, you can sprinkle a little grated lemon zest for freshness.

🥡 Storage

Store the pudding in a sealed container in the refrigerator for up to 2 days. Cover the surface with plastic wrap to prevent drying out. Freezing is not recommended — the consistency may separate. To reheat: gently warm in a water bath or over low heat, stirring.

📸 Ugotowane przez społeczność

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