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Honey Vanilla Pudding in glasses, decorated with mint
Silky smooth vanilla pudding sweetened with honey, garnished with mint

Honey vanilla pudding

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
Forget instant puddings! This recipe combines the techniques of classic crème anglaise and starch-thickened pastry cream (crème pâtissière). Honey adds a softer, more floral sweetness than sugar, while egg yolks ensure a silky texture and rich flavour.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 2 hrs 25 mins
🍽️ Servings 4 servings
🔥 Calories 290 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-based saucepan
  • Hand whisk
  • Heatproof bowl
  • Cling film for cooling

Allergen Information

⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Split the vanilla pod lengthways and scrape out the seeds. Put both seeds and pod into the 400 ml milk, add the honey, and heat until steaming (approx. 80°C).

Tip: Heating releases the vanilla flavour compounds into the milk (infusion).
2 ✓

Meanwhile, whisk the egg yolks until smooth with the cornflour and the 100 ml cold milk.

Tip: Always dissolve cornflour in cold liquid; in hot liquid it would clump immediately (gelatinisation).
3 ✓

Slowly pour the hot honey milk (remove the pod) into the egg mixture while whisking continuously. This is called tempering.

Tip: This raises the temperature of the egg gradually, avoiding sudden coagulation of proteins.
4 ✓

Pour the whole thing back into the pan, and cook over medium heat, stirring continuously, until it thickens and bubbles a few times.

Tip: The cornflour needs to boil (approx. 1 minute boiling) to lose its raw floury taste and reach maximum thickening power.
5 ✓

Pour into bowls, or if you want it creamier, cool completely (place cling film on the surface to prevent a skin forming), then fold in whipped cream.

Tip: Cling film smoothed directly onto the surface prevents evaporation and skin formation.
6 ✓

Decorate with fresh mint before serving.

Tip: Best served cold.

Recipe FAQ

Why did the pudding become lumpy?
You probably didn't whisk continuously when adding the hot milk, or cooked it on too high a heat. Strain it through a sieve!
Why did the egg scramble?
The milk was too hot (thermal shock). Temperature equalisation (tempering) must be done slowly, pouring in a thin stream.

Ingredients

  • 400 ml Whole milk
  • 100 ml Cold milk (for the cornflour)
  • 4 tbsp Honey
  • 1 Vanilla pod
  • 2 Egg yolks
  • 40 g Cornflour
  • 100 ml Whipping cream (optional, to loosen)
  • 4 sprigs Fresh mint