Paula Pudding

I have a funny memory related to this pudding... The first time I tried to make it, I completely forgot about the milk that was set aside. I only found it on the table after I had poured the entire mixture into glasses. It turned out a bit firmer, but the kids licked the spoon and didn’t even notice. Since then, whenever I want to whip something up quickly and have it disappear from the fridge in no time, I get to work with this recipe, but I no longer forget anything on the table. In fact, I’ve played around with the ingredients – sometimes I add a bit more chocolate, sometimes I skip the butter altogether if I’m not in the mood for extra dishes to wash. In short, this pudding is not at all fussy. You just need to stay close to the pot and not let your mind wander to other things.

If you’re in a hurry or have guests coming and they tell you they’re almost there (I know, it happens to me all the time), the pudding takes about 40-45 minutes, including chilling time, if you’re not too picky about the texture. I say you can definitely get 4 generous servings, although it depends if you have some kids (or adults) who lick the bowls clean. It’s not hard to make – it can even turn out well if you haven’t baked many desserts before, as long as you have patience while mixing.

I make this recipe often because it’s the perfect type of dessert to put in a glass, suitable for anyone, whether they have a big craving or just want something sweet at the end of the day. It doesn’t have gelatin, and you don’t have to fuss with sheets or meringues. Plus, it has the added benefit of not requiring many dishes; just remember to rinse them right away – the starch sticks like crazy if you leave the pot on the counter. Also, it’s the kind of dessert where you don’t need to measure everything down to the milligram – you can eyeball it, especially if you’ve made it a few times; I’ve gotten to the point where I pour the milk straight from the bottle.

Let me tell you my ingredients, along with the necessary notes (because you know by now, I can’t just write it plainly, like 50g sugar and that’s it):

Milk: you need 500 ml. I use 3.5% fat milk, but it works with any milk. Even with plant-based milk, but the texture will be different – see tips.

Egg yolks: two pieces. These are for binding and richer flavor.

Cornstarch: 150g. That’s quite a bit, which is why the pudding is dense, so you can layer it nicely with the chocolate cream. The cornstarch makes everything creamy, without using whole eggs or gelatin.

Sugar: 150g. I put part of it in the vanilla pudding and save some to sweeten the chocolate cream, but it’s to taste. If you don’t want it too sweet, reduce it a bit.

Heavy cream: 100ml. It shouldn’t be sweetened; you whip it separately and add it to the chocolate cream to make it smoother.

Chocolate: 50g, chopped. Use whatever you have; the more cocoa it has, the more intense the chocolate flavor will be.

Vanilla: one packet of vanilla sugar or extract, at the end.

Butter: 50g. You add it when the pudding is ready; it gives it shine and flavor. If you don’t have it, it’s fine without it; no one will die.

A pinch of salt. It may sound silly, but it enhances the milk flavor.

Alright, let me tell you exactly how I do it, step by step, without any fuss:

1. First, I heat 400 ml of milk in a pot with half of the sugar and a pinch of salt. I let it get close to boiling, keeping an eye on it and stirring occasionally to prevent it from sticking.

2. In a separate, larger bowl, I beat the egg yolks with the remaining sugar (about 75g, but it doesn’t have to be exact) until they lighten in color. I don’t bother with a mixer; a fork works perfectly. Here, I also add all the cornstarch gradually, not all at once. I mix well to avoid lumps. It’s a bit tricky at first, but it softens when the cold milk comes in.

3. Slowly, I pour the 100 ml of cold milk over the egg and cornstarch mixture. At first, it seems like it doesn’t want to combine, but you mix it like mayonnaise, and it becomes a smooth paste without lumps. This is where the final creaminess comes from.

4. When the milk in the pot is almost hot (don’t let it boil over), I pour the entire egg and cornstarch mixture in a thin stream while continuously whisking. If you dump the mixture in all at once and forget to stir, you’ll end up with an omelet. It takes about 2-3 minutes to thicken and become like real pudding. Turn the heat down low to avoid big bubbles.

5. When it’s thick (and you see small bubbles around the edges), turn off the heat and add the vanilla. Then the butter, while it’s still hot. I stir until everything is melted. Done, you have the base for vanilla pudding.

6. I set aside about a third of the pudding in a separate bowl, so I don’t get confused when mixing the chocolate cream.

7. Meanwhile, while the pudding cools, I melt the chocolate in a double boiler – sometimes I add a bit of water to the small pot, or I put it directly on the stove if I’m in a hurry, but don’t leave it unattended. When it’s ready, I gently mix it with the whipped cream. What you get is a soft, glossy cream that I pour over the reserved pudding and mix until it’s homogeneous.

8. Now comes the fun part – layering. In glasses or cups (or any jar you have available), I first put vanilla pudding, then a few teaspoons of chocolate cream, then pudding again, and then chocolate, until everything is used up. I’m not a perfectionist about the appearance; I mix it a bit to create waves; it doesn’t always look like in ads, but the taste is the same.

9. I put everything in the fridge for at least an hour, if you have the patience. If not, it’s good warm too, but it doesn’t feel as creamy.

Tips, variations, and serving ideas (so you don’t make my mistakes):

HELPFUL TIPS

The most important thing is not to leave the pudding on the heat without stirring. The cornstarch sticks immediately, and you’ll get a burnt taste.
Don’t put the chocolate directly into the hot pudding, as it will curdle the cream – let everything be warm.
If you want it even smoother, pass the warm pudding through a fine sieve. I don’t complicate things, but if you want a “clean” look, it works.
If you want gluten-free pudding, cornstarch is safe, but read the label, as some may have traces.
Many people add too much sugar. Seriously. Taste before adding more, as the whipped cream and chocolate add sweetness too.
Don’t add all the milk at the beginning; it’s easier to combine the eggs and cornstarch with cold milk.

SUBSTITUTIONS

Milk – any kind works, including plant-based. I’ve tried almond milk and coconut milk. Be careful, the final taste changes, and it won’t be as creamy.
Cream – if you don’t have it, you can use a bit of heavy sour cream (not fermented). A creamy yogurt works too, but it’s a different story.
Butter can be omitted, but it gives a smoother texture.
Sugar can be replaced with honey (but use less, as it’s more liquid) or even with sweeteners if you want something more diet-friendly.
Chocolate – any type you have, including leftovers from holidays.

VARIATIONS

If you want a lighter version, use skim milk, cut down on the sugar, and skip the butter. It’s not the same, but it works.
You can add a bit of coffee to the chocolate cream if you want a mocha flavor.
If it’s the season, add sliced fruits between layers: bananas, strawberries, cherries from a compote.
You can also use cocoa powder instead of chocolate, but you’ll need to increase the sugar by about 10-15g.

SERVING

It goes perfectly with crushed plain biscuits on top, or with chopped nuts. When I want to appear sophisticated, I grate chocolate on top.
In a complete menu, I would serve this pudding at the end of a meal with some roasted meat and a simple salad. It pairs well with unsweetened coffee or mint tea.
For kids, it can be put in jars with lids – it stays in the fridge for two days without drying out.

Frequently Asked Questions

What do I do if my pudding curdles or separates?
Usually, this happens if you’ve boiled it too hard or added the egg mixture too quickly. You can try to save it with an immersion blender while it’s still warm to break up the lumps. It’s not a big deal; the taste remains good, just the texture isn’t quite like in the picture.

Can I use potato starch instead of cornstarch?
Yes, it works almost the same, but the final texture is a bit more elastic. Be careful with the amount; sometimes you need 10-20g less, based on your judgment.

What type of chocolate works best?
I recommend chocolate with at least 60% cocoa. But if you’re making it for small children, use milk chocolate; it will be sweeter and softer.

How do I avoid an eggy taste?
It’s important not to burn the pudding and not to boil it too hard. Plus, vanilla masks any leftover egg flavor well.

Can it be made without sugar?
Yes, it can be made with sweeteners like stevia, erythritol, or even honey (be careful with the consistency). Adjust to taste, and make sure the mixture doesn’t become too liquid.

Can I make it a day in advance?
I actually recommend it. The flavors meld better, and the texture is creamier after a night in the fridge.

What do I do if I don’t have heavy cream?
You can use unsweetened condensed milk (a little), liquid cooking cream, or even whole milk. It’s important to have something to thin out the melted chocolate and make it creamy.

Nutritional values

One serving has approximately 280-320 kcal (depending on how much sugar and what type of chocolate you use), about 7g of protein, 11-13g of fat, and the rest carbohydrates, mostly from starch and sugar. It’s a dense, filling dessert with enough energy – ideal after a lighter meal. Don’t be fooled; it’s not something to eat at midnight if you care about your figure, but it’s not too heavy either. It’s gluten-free if you use certified starch, with no traces. You can reduce the sugar by about 30-40g and it will still taste good. It contains no colorants, artificial flavors, gelatin, or strange stuff. If you use plant-based milk and cream, it becomes vegan, although you lose some of the rich milk flavor.

How to store and reheat

This pudding keeps well in the fridge, covered, for at least 3 days. If you’ve put it in glasses or jars, cover each with plastic wrap to avoid absorbing odors. Don’t freeze it; there’s no point, the texture changes and it becomes watery. If you want to serve it warm, don’t try to microwave it with the chocolate on top – it will curdle. It’s best to let it sit at room temperature for 10-15 minutes or gently heat just the vanilla portion, then add the chocolate cream on top. But honestly, it’s much better cold or at room temperature. In my house, it doesn’t last long in the fridge, so I don’t know exactly if it keeps longer than three days – I’ve never tested it; the kids make sure nothing is left.

Boil 400 ml of milk, separately beat the egg yolks well with the sugar and a pinch of salt. Add the cornstarch, mixing well, then add the 100 ml of cold milk, stirring vigorously to avoid lumps. When the milk boils, pour the egg yolk mixture in a thin stream while stirring vigorously, keep on the heat stirring continuously until it thickens, then add the vanilla and butter and mix well before cooling. Melt the chocolate in a bain-marie and mix it with the whipped cream. In cups, place a few tablespoons of vanilla pudding, then sprinkle a few teaspoons of chocolate cream, then more tablespoons of pudding and chocolate cream until finished.

 Ingredients: 500 ml milk, 100 ml cream, 50 g chocolate, 150 g sugar, 2 egg yolks, 150 g starch, vanilla, 50 g butter

 Tags:  pudding homemade pudding