Homemade German Vanilla & Chocolate Pudding
  • 1/2cup cornstarch
  • 3cups milk,(may substitute non-dairy almond, soy, coconut)
  • 1 vanilla beansub 1 cup of chocolate chunks for a chocolate version
  • 1/4-1/3cup sugarto taste
  • pinch salt
  • 1 egg*separated
  • 3/4cup whipping cream
  1. Mix the cornstarch with 4 tablespoons milk and beat until completely smooth, without any lumps. Up to 2/3 cup cornstarch can be used if you plan to use dessert molds, since a thicker mixture will help with the unmolding.
  2. Slice the vanilla bean lengthwise and scrape out the seeds. Cut the remaining pod in half cross-wise.
  3. Add the remaining milk to a saucepan along with the sugar, salt, vanilla pulp and the pod. Place on the stove over high heat.
  4. As soon as the mixture starts boiling, remove from the stove and add the starch mixture while stirring constantly.
  5. Put the pan back on the stove over high heat, and wait until it starts bubbling once more and the milk thickens.
  6. Remove from the heat immediately and take out the vanilla pod.
  7. Thoroughly stir in the egg yolk and leave to cool until lukewarm. You can whisk the mixture regularly or cover with plastic wrap to avoid forming a skin as it cools.
  8. Whisk the egg white and the cream separately until stiff. Fold in both ingredients one after the other and transfer the pudding into a fresh bowl, or into small jars or ramekins.
  9. Enjoy it straight away or refrigerate for a couple of hours before serving.
Recipe Notes


*You can also make this recipe egg-free. The yolk provides a nice yellow color and the stiff white loosens up the cream nicely, but it isn’t necessary. If you do include the egg, keep in mind that the shelf life of your pudding will be a bit shorter than if you left it out.