Tahitian vanilla pudding from BraveTart: Iconic American Desserts (page 255) by Stella Parks

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ebalk02 on March 25, 2024

    This is outstanding. Agree with everything anya said. Did a 24 hour steep for the vanilla beans in the dairy, and the texture is indeed best warm, as it does set up quite stiff in the fridge. Really amazing flavor and worth using a real vanilla bean for this. Such a welcome surprise to be able to use egg whites in this way. Served this with warm white wine poached pears but would be great alone and with many other flavors.

  • ashallen on February 12, 2022

    Personally I prefer the custardy flavor of pudding made with egg yolks, but this is a good pudding with a lighter flavor and texture. My husband, the true vanilla pudding aficionado in the house, thought it was very good and didn't miss the yolks. Like anya_sf, I love that this can help me work down my egg white oversupply. Previously frozen egg whites worked fine. I didn't have a vanilla bean and used homemade vanilla sugar and 2 tsp extra Madagascar vanilla extract instead - vanilla flavor was still very good. After chilling, my pudding had a slowly pourable texture so it's been pleasant to eat chilled but might be marginal as a cake filling. Pudding that got left behind in my saucepan cooked a bit more and had a much firmer set that would probably work better for pies/cakes so I'd err on the side of cooking it more for those uses.

  • anya_sf on November 12, 2017

    Steeping the milk for 24 hrs gave the pudding a strong, perfumey vanilla flavor. I substituted half-and-half for the cream and it was plenty rich. The chilled pudding is very stiff, so either serve it warm, as recommended, or reduce the cornstarch, unless you're making the mousse or pie filling. It's also fairly sweet, so you could reduce the sugar. I love the use of egg whites here instead of the usual yolks, as I often have leftover egg whites.

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