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Honey Vanilla Pudding in glasses with mint
Creamy and smooth vanilla pudding with honey

Homemade Honey Vanilla Pudding

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
Forget powdered mixes! This recipe combines techniques of crème anglaise and starch-thickened pastry cream (crème pâtissière). Honey adds a softer, more floral sweetness than sugar, while egg yolks provide a silky texture and rich flavor.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 2 hrs 25 mins
🍽️ Servings 4 servings
🔥 Calories 290 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan (to prevent scorching)
  • Whisk
  • Heatproof bowl
  • Plastic wrap

Allergen Information

⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Split vanilla bean lengthwise and scrape seeds. Add seeds and pod to 1 3/4 cups milk with honey, and heat until steaming (approx. 175°F/80°C).

Tip: Heating infuses vanilla flavors into the milk.
2 ✓

Meanwhile, whisk egg yolks smoothly with cornstarch and 1/2 cup cold milk.

Tip: Always dissolve cornstarch in cold liquid; in hot liquid, it clumps immediately.
3 ✓

Remove pod from hot milk. Slowly pour hot milk into egg mixture while whisking constantly. This is tempering.

Tip: This gradually raises egg temperature, preventing proteins from coagulating instantly.
4 ✓

Pour everything back into saucepan and cook over medium heat, whisking constantly, until thickened and it bubbles a few times.

Tip: Cornstarch must boil (approx. 1 min) to lose its raw flour taste and reach maximum thickening power.
5 ✓

Pour into cups, or if you want it creamier, chill completely (plastic wrap directly on surface to prevent skin), then fold in whipped cream.

Tip: Plastic wrap directly on surface prevents evaporation and skin formation.
6 ✓

Garnish with fresh mint before serving.

Tip: Best served cold.

Recipe FAQ

Why is the pudding lumpy?
You likely didn't whisk constantly when adding hot milk, or cooked it on too high heat. Strain through a sieve!
Why did the eggs scramble?
The milk was too hot (thermal shock). Tempering must be done slowly, pouring in a thin stream.

Ingredients

  • 1 3/4 cups Whole Milk
  • 1/2 cup Cold Milk (for cornstarch)
  • 4 tbsp Honey
  • 1 whole Vanilla Bean
  • 2 large Egg Yolks
  • 1/3 cup Cornstarch
  • 1/2 cup Heavy Cream (optional, for lightening)
  • 4 sprigs Fresh Mint