Grandmother’s Vanilla Pudding

For the custard, first prepare the ingredients and get the dessert bowls ready. Put the egg yolks in a small bowl. Also place a fork and tablespoon next to the stove.

Cut the vanilla bean in half and scrape out the inside (vanilla pulp) with a knife. Mix the cornstarch with 180 ml of the cool milk until smooth. Bring the remaining milk, sugar, vanilla sugar and vanilla pulp to a boil in a wide saucepan.

Gradually add the cornstarch stirred until smooth. Bring to a boil again, stirring constantly. Once boiling, do NOT boil for more than 1 minute. Set pudding aside.

Gradually whisk the egg yolks into 3 tablespoons of the pudding (in the small bowl). Stir the egg yolk and pudding mixture into the remaining pudding, then portion out Grandmother’s Vanilla Pudding.

Cover pudding with plastic wrap so that it rests directly on top of pudding. Allow pudding to cool. Then chill in the refrigerator for about 2 hours.

Preparation Tip:

1 level tablespoon of cornstarch corresponds to approx. 10 g. If you want to turn the custard, it is best to portion it in molds rinsed with cold water. Serve with raspberry syrup or chocolate sauce.

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