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German vanilla pudding with fresh raspberries
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5 from 5 votes

Basic Recipe for German Vanilla Pudding

This pudding recipe is a popular German dessert but also the base ingridient for many other German dishes.
Course Dessert
Cuisine German
Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 1 hour
Servings 4 people
Author Marita


  • 1 vanilla bean (alternatively use 6 teaspoon of vanilla sugar or 2 teaspoon of vanilla extract)
  • 500 ml whole milk 5% fat
  • 2 egg yolks medium size
  • 40 gr corn starch 1.4 oz 
  • 50 gr sugar 1.7 oz
  • 1 pinch tumeric (optional for colour)


  • Slice open the vanilla bean lengthwise and scrape out the vanilla pulp.
  • Pour the milk into a saucepan/ cooking pot and place the vanilla pulp on top. You should also cook the vanilla bean skin as it has a lot of flavours. Start to boil. 
  • While heating the milk, place the corn starch and sugar in a bowl. Add the 2 tablespoon of milk and two egg yolks and whisk to combine to a smooth mass. Make sure to whisk the mixture thoroughly as you do not want to have any clumps. (if you want to achieve a nice yellow colour add a pinch of turmeric. This will not affect the taste, just the colour).
  • Remove the vanilla bean skin from the milk.
  • Pour the cornflour mixture into the milk and quickly stir. Bring back to boil while continually stirring. The milk should thicken. Remove the pudding from the heat. 
  • Pour into pudding moulds or bowls and leave to cool.


Bonus Tips:

  • To avoid a skin building on the cooked vanilla pudding, place a sheet of cling film directly on the top of your vanilla pudding.
  • Do not discard the vanilla bean after boiling the milk. Leave to try and use for your homemade vanilla sugar.