Vanilla Pudding Recipe

Vanilla Pudding Recipe

German Vanilla Pudding Recipe

Vanilla pudding can be made from scratch or with either Dr. Oetker’s Vanilla Pudding Powder or with more readily available products from Jell-O. Either way, I’m sure you’ll find it all delicious. …Oma

Ingredients for pudding from scratch:

  • 600 ml (1.26 pt) of milk
  • 4 tablespoons of corn starch OR food starch of your choice
  • 4 tablespoons of sugar
  • 2 egg yolks
  • 1 vanilla bean
  • pinch of salt

Preparation for pudding from scratch:

Separate the eggs using an egg divider. Whisk the egg yolks and cornstarch together with 150 ml of milk and set aside.

Cut the vanilla bean lengthwise in half and scrape the seeds out. Add the bean, seeds, sugar, and salt into a saucepan with the rest of the milk and heat up  until it starts to boil. Pull the saucepan from the stove and remove the vanilla bean.

Slowly add the egg/starch mixture to the heated milk using a whisk. Bring the saucepan back to the heat and cook for about 2-3 minutes or until the pudding thickens while stirring.

Remove from the stove and pour the pudding into a ceramic or glass bowl. Rinse cellophane wrap under water and cover the pudding with it to avoid the building of a skin on top. Chill the pudding in the refrigerator.

Ingredients for Dr. Oetker Pudding:

  • 2 packages of Dr. Oetker Vanilla Pudding
  • 6 tablespoons of sugar
  • 1000 l (1.05 qt)) of whole milk
  • 2 egg yolks, XL
  • 2 egg whites, XL

Ingredients for Jell-O:

  • 2 packages (85 g – 3 oz) of Jell-O Vanilla Pudding and Pie Filling
  • 940 ml (31.78 oz) of whole milk
  • 2 egg yolks, XL
  • 2 egg whites, XL

Preparation of Vanilla Pudding:

Separate the egg yolks from the egg whites with an egg separator. Beat the egg whites with a handheld electric mixer until stiff. Rinse out the pan you’re using. (This helps keep the pudding from sticking.) Prepare the vanilla pudding as described on the packages, while continuously stirring. With the pudding still is on the stove top, add in the two egg yolks while stirring.

 Preparation of German Vanilla Pudding Recipe IMG_8701   IMG_8704

Remove the pudding from heat, pour it in a bowl. Add in the stiff egg whites. Mix it together with an electric handheld mixer until it is thoroughly worked into the pudding. The eggs will make the texture of the pudding lighter, almost like a mousse.

Fill the pudding in a ceramic or glass bowl and cover it with a cellophane wrap that has been rinsed under cold water. This will help eliminate the skin that can develop on the pudding’s surface. After the pudding has chilled in your refrigerator, remove the plastic wrap.

IMG_8707                     Cooling of the German Vanilla Pudding Recipe

If you wish to give your pudding a decorative shape, try using a silicon fluted baking pan. (See below.) Wash it out with cold water and don’t dry it. Fill it with the pudding. Rinse your cellophane wrap with water and add it on top. After the pudding has had time to chill, take off the wrap. The pudding can now be easily removed from the mold and place on a plate.

You can serve your pudding with fresh strawberries or try it with Oma’s homemade Sweet Woodruff Jelly. A delicious combination! If you want to make the Vanilla Pudding from scratch click here.