German vanilla pudding (vanillepudding)

This recipe comes courtesy of Julia Grewe, SBS German producer. This comforting family favourite is set softly with cornstarch, resulting in a soft pudding that melts in your mouth.

Credit: Tammi Kwok

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 vanilla pod
• 500 ml milk
• 3 egg yolks
• 60 g sugar
• ¼ tsp of salt
• 30 g cornstarch
• Berries, to garnish (optional)

Instructions

1. Scrape out the seeds from the vanilla pod, add them to the milk. Carefully bring to a boil. Turn off heat and set aside.
   
2. In the meantime, beat the egg yolks with the sugar until thick. This may take a couple of minutes. When the eggs look almost white, stir in the cornstarch and salt. Carefully add this mixture to the milk, only adding a little bit of egg at first, then, gradually, the rest. Stir constantly. Carefully bring to a boil again.
   
3. Divide the pudding into small bowls. Allow to cool down before eating.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.