Vanilla Pudding for One

If you've ever really wanted Vanilla Pudding, but not wanted to make a big batch, this recipe is for you! This Vanilla Pudding for One makes one serving of delicious and creamy vanilla pudding that's topped off with homemade whipped cream.

This Vanilla Pudding for One is super simple and easy to make. It only takes a handful of basic ingredients and comes together quickly on the stove. Once it's chilled for 2 hours it's ready to serve!

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Egg: You’ll want to make sure that the egg is at room temperature to ensure that its yolk is properly incorporated into your pudding. If you forget to leave it out before you start, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Whisk the sugar, cornstarch, and salt together in a saucepan. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.

Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolk. Once the pudding on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.

Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding. Remove the pudding from the heat and whisk in the vanilla.

Transfer pudding to a small heat safe dish and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.

Once your pudding is chilled, combine the heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.

Remove the plastic wrap from the fridge and use the back of a spoon to smooth out the top. Top with a dollop of whipped cream. Enjoy!

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