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Though many pudding recipes do not include eggs, I like yolks in my vanilla pudding for a little extra richness and color, and for that "French vanilla" flavor. This pudding pairs wonderfully with any end-of-summer berries or stone fruit, but would also be great with most roasted fall fruit.
Note: After straining the pudding, I find it doesn't always have a super smooth texture, so I use an immersion blender to make it silky. You could probably use a regular blender but you'd have to use very low settings only so as not to introduce too much air into the pudding.
About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.
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