Delicate, creamy vanilla pudding inspired by homemade desserts from Polish cuisine. This simple pudding combines the rich flavor of real vanilla with a velvety texture achieved through potato starch and egg yolks. Great served warm as a comforting dessert in winter or chilled with fruit and whipped cream. Presented in bowls, it looks classic and appetizing — a golden surface, creamy center, and an optional cloud of cream. Perfect on its own, with baked apples, or as a filling for cream puffs and pancakes.
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Prepare the tools: a medium pot (with a capacity of 1.5–2 l), a metal whisk or a hand whisk, a mixing bowl, a wooden spoon, a strainer, and serving bowls. Take the butter and cream out of the fridge to reach room temperature (the butter will become easier to melt).
In a small bowl, add potato starch (40 g) and 2 tablespoons (about 30 ml) of cold milk from the total amount. Mix thoroughly with a whisk until there are no lumps — a smooth, thin paste should form. This method prevents lumps from forming when hot milk is added.
In a separate bowl, crack the eggs (120 g — 2 pieces) and add half of the sugar (40 g) and a pinch of salt (1 g). Whisk until you have a uniform, slightly fluffy mixture for about 30–45 seconds. The mixture should foam slightly, but it doesn't need to be very light.
Pour the remaining milk (about 970 ml; remember that some was used to dissolve the flour) into a pot. Add the seeds from the vanilla pod (split the pod lengthwise with a knife and scrape out the seeds) along with the split vanilla pod. Add the rest of the sugar (40 g) and heat over medium heat, stirring occasionally, until small bubbles begin to form at the edges — the milk should be hot, almost boiling, but not boiling vigorously (about 6–8 minutes).
Remove about 100 ml of hot milk with a spoon and slowly pour it into the beaten eggs, constantly mixing with a whisk — do this gradually to avoid curdling the eggs. Add more portions of hot milk until you pour in about 1/3 to 1/2 of the milk and the egg mixture is warm (tempering).
Pour the tempered egg mixture back into the pot with the hot milk, constantly whisking. Add the previously prepared potato starch paste. Place the pot over medium-low heat and stir continuously, preferably with a whisk, to prevent the mixture from burning. After about 2–4 minutes, the mixture will start to thicken — cook for another 1–2 minutes from the moment it thickens, until the pudding coats the spoon and is smooth. The finished pudding should flow silkily from the spoon and not have a raw starch taste.
Remove the pot from the heat and immediately add the butter (30 g). Stir vigorously until the butter is completely melted and combined with the pudding. If you want a smoother texture, you can now strain the pudding through a sieve into a clean bowl, pressing with a spoon to remove any vanilla fibers or lumps.
Pour the pudding into bowls or one larger dish. If you are not serving it immediately, cover the surface with plastic wrap (the wrap directly on the surface) — this will prevent a skin from forming. Serve slightly warm or completely chilled. Optionally, decorate with a spoonful of lightly whipped 30% cream (50 ml) and a bit of vanilla sugar or fresh fruit.
Serve the pudding in deep plates or bowls. You can top it with a spoonful of whipped cream, lemon zest (optional), or warm caramelized apples. For children, serve it slightly warm, and for adults, a cup of strong coffee will be a great addition.
Starch-based puddings have been known in Europe for centuries; in Poland, they were traditionally made with potato flour or groats. Vanilla was once a luxury and was added to desserts on special occasions.
Serve slightly warm with a spoonful of whipped cream and cinnamon. Chilled pudding pairs wonderfully with baked apples or as a filling for cream puffs and pancakes. For a lighter version, replace part of the milk with a plant-based drink (note: this will change the flavor).
Store in the refrigerator covered with plastic wrap directly on the surface for 2-3 days. Do not freeze — the texture will separate after thawing. To reheat, gently warm in a water bath or over low heat, stirring constantly.
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