Farmer’s Old Fashioned Vanilla Pudding

There are some recipes that just feel like coming home. This Farmer’s Old Fashioned Vanilla Pudding is one of them for me. I remember the first time Eileen Benner, a woman whose hands were as capable with a whisk as they were with a gardening spade, shared this with me. It wasn’t just a dessert; it was a taste of pure, unadulterated comfort, made with the freshest ingredients imaginable – eggs so fresh they still held the warmth of the hen and Madagascar vanilla beans that perfumed the air with their intoxicating aroma. Eileen’s touch, a blend of instinct and deep-rooted culinary knowledge, has been the inspiration behind many of my own kitchen adventures, and this pudding stands as a testament to the simple beauty of honest, farm-fresh cooking.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes (plus chilling)
• Servings: 6-8
• Yield: Approximately 1.5 quarts
• Dietary Type: Vegetarian

Ingredients

This recipe calls for simple, high-quality ingredients that, when brought together, create something truly special. The magic lies in their freshness and the gentle coaxing of flavor through careful cooking.

• 4 cups milk (whole milk will yield the richest result)
• 1 cup sugar
• 5 large eggs
• 1 cup all-purpose flour
• 2 teaspoons pure vanilla extract (use the best quality you can find)
• 2 teaspoons butter (unsalted, to add a touch of richness)
• 1 cup heavy whipping cream

Equipment Needed

• A heavy-bottomed saucepan (essential for even heating and preventing scorching)
• A whisk
• A medium-sized bowl
• Measuring cups and spoons
• Serving dishes (ramekins, individual bowls, or one large serving bowl)

Instructions

The process for this pudding is straightforward, but it requires your attention. Think of it as a gentle dance between heat and ingredient, coaxing a creamy, silken texture.

1. Prepare the Base: In your heavy-bottomed saucepan, combine the milk and sugar. Place the saucepan over medium to low heat. Stir gently and continuously until the sugar is completely dissolved and the milk is hot. Do not let it boil vigorously at this stage; we’re just looking for a good, hot milk.

2. Incorporate the Eggs and Flour: In a separate medium-sized bowl, whisk together the 5 large eggs and the 1 cup of all-purpose flour until thoroughly combined and smooth. There should be no lumps of flour remaining.

3. Temper the Eggs: This is a crucial step to ensure your pudding doesn’t scramble. Slowly and gradually ladle about half of the hot milk mixture into the egg and flour mixture, whisking constantly. This process, known as tempering, gently raises the temperature of the eggs without cooking them.

4. Combine and Cook: Pour the tempered egg and flour mixture back into the saucepan with the remaining hot milk. Return the saucepan to medium-low heat. Continue to cook, stirring constantly with your whisk, ensuring you scrape the bottom and sides of the pan.

5. Achieve Thickness: Keep stirring and cooking. The mixture will gradually thicken. You’ll know it’s ready when it has reached a pudding-like consistency – it should be thick enough to coat the back of a spoon and hold its shape for a moment when you draw a line through it with your finger. This usually takes about 10 to 15 minutes of simmering and stirring over medium-low heat.

6. Add Richness and Flavor: Once the pudding has thickened to your satisfaction, remove the saucepan from the heat. Immediately stir in the 2 teaspoons of butter and the 2 teaspoons of pure vanilla extract. The butter will melt and incorporate, adding a luxurious sheen and a subtle depth of flavor, while the vanilla will infuse the pudding with its beautiful aroma.

7. Cool and Chill: Pour the hot pudding into your chosen serving dishes. Allow it to cool at room temperature for about 20-30 minutes. Once it has cooled slightly, cover the surface directly with plastic wrap (this prevents a skin from forming) and refrigerate for at least 2 to 3 hours, or until thoroughly chilled and set.

8. Whip the Cream: Just before serving, pour the 1 cup of heavy whipping cream into a clean bowl. Using an electric mixer or a whisk, whip the cream until soft peaks form. Be careful not to over-whip; we want a light, airy texture.

9. Fold and Serve: Gently fold the whipped cream into the chilled pudding. You can do this by adding about a third of the whipped cream to the pudding and gently incorporating it to lighten the mixture, then carefully folding in the remaining whipped cream until just combined. Avoid overmixing, as this can deflate the cream. Spoon the finished pudding into individual serving dishes or present it in a beautiful, chilled serving bowl.

Expert Tips & Tricks

• The Power of the Heavy Pan: Using a heavy-bottomed saucepan is non-negotiable for custard-like recipes like this. It distributes heat more evenly, significantly reducing the risk of scorching the milk and eggs on the bottom. If you don’t have one, you can use a standard saucepan but be extra vigilant with your stirring and heat control, perhaps even using a double boiler.
• Whisk Wisely: When cooking the pudding, your whisk is your best friend. Keep it moving constantly, paying close attention to the bottom and sides of the pan. This not only prevents sticking but also helps to create a smooth, lump-free texture.
• Taste and Adjust: While the recipe provides exact measurements, don’t be afraid to give it a little taste (carefully, as it’s hot!). If you find you prefer a touch more sweetness, you can stir in a tablespoon or two of extra sugar once it’s off the heat, ensuring it dissolves. Similarly, if you are a true vanilla aficionado, a few more drops of extract can be a delightful addition.
• Preventing the Skin: The trick to a perfectly smooth pudding surface is covering it directly with plastic wrap as it cools. The wrap should touch the surface of the pudding, creating a barrier that steam cannot penetrate to form a rubbery skin.
• Gentle Folding: When incorporating the whipped cream, the key word is “fold.” Use a spatula to gently lift the pudding from the bottom of the bowl and fold it over the whipped cream, rotating the bowl as you go. This preserves the airiness of the cream, resulting in a lighter, more ethereal pudding.

Serving & Storage Suggestions

This old-fashioned vanilla pudding is best served chilled. It’s delightful on its own, allowing the pure vanilla and creamy texture to shine. For a touch of elegance, a few fresh berries – raspberries, blueberries, or sliced strawberries – make a beautiful and flavorful garnish. A sprinkle of toasted nuts or a delicate shard of dark chocolate can also elevate its presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s important to note that the texture might change slightly over time as it continues to set. The whipped cream may also settle slightly, so a gentle stir before serving leftovers is recommended. This pudding is not generally recommended for freezing, as the texture can become grainy.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving, assuming 8 servings. Please note that these are approximate values and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	485 kcal	24%
Total Fat	26 g	33%
Saturated Fat	16 g	80%
Cholesterol	200 mg	67%
Sodium	150 mg	7%
Total Carbohydrate	55 g	20%
Dietary Fiber	1 g	4%
Total Sugars	40 g	80%
Protein	10 g	20%

Variations & Substitutions

While this classic vanilla pudding is perfection in its simplicity, it’s a fantastic canvas for your creativity:

• Dairy-Free Delight: For a dairy-free version, you can experiment with full-fat coconut milk or a blend of oat milk and cashew milk in place of the milk and heavy whipping cream. The richness might vary slightly, but the flavor profile will still be lovely. Ensure your vanilla extract is dairy-free if needed.
• Citrus Zest: For a brighter flavor, add the zest of one lemon or orange to the milk and sugar mixture while it heats. Strain it out before tempering the eggs.
• Chocolate Twist: Stir in 2-3 ounces of finely chopped dark chocolate into the hot pudding mixture just after removing it from the heat, allowing it to melt and create a decadent chocolate vanilla pudding.
• Spiced Undertones: A pinch of ground cinnamon or nutmeg can add a warm, cozy dimension to the pudding, especially delightful during cooler months. Add it with the flour and egg mixture.

FAQs

Q: Why is my pudding lumpy?
A: Lumps usually occur if the flour isn’t fully incorporated with the eggs, or if the pudding isn’t stirred constantly during cooking. Ensure you whisk the flour and eggs thoroughly until smooth before adding them to the hot milk.

Q: Can I make this pudding ahead of time?
A: Yes, this pudding can be made a day in advance. It needs to chill thoroughly anyway, so it’s perfect for making ahead.

Q: What’s the best way to avoid a skin forming on the pudding?
A: As mentioned in the instructions, cover the pudding directly with plastic wrap, pressing the wrap onto the surface of the pudding itself, as it cools. This prevents air from reaching the surface.

Q: Is it okay to use evaporated milk instead of regular milk?
A: While you could, evaporated milk would change the texture and flavor profile significantly. For this particular old-fashioned recipe, whole milk provides the best richness and authentic taste.

Q: How do I know when the pudding is thick enough?
A: The pudding is ready when it coats the back of a spoon and holds its shape for a moment when you draw a line through it with your finger. It should be noticeably thicker than cream but not stiff like dough.

Final Thoughts

This Farmer’s Old Fashioned Vanilla Pudding is more than just a recipe; it’s an invitation to slow down, to appreciate the simple alchemy of kitchen staples, and to create something truly comforting and delicious. Whether you’re serving it as a humble family dessert or a refined course for guests, its classic charm and exquisite flavor are sure to be a hit. Enjoy the process, savor the aroma, and most importantly, enjoy every spoonful of this timeless treat. Perhaps serve it with a light, crisp sugar cookie or a glass of cold milk for a truly nostalgic experience.