Thermomix vanilla pudding recipe by of 22-06-2015 [Updated on 04-09-2018]
Vanilla pudding is a classic among spoon desserts, a very simple and even faster preparation with the Thermomix! With its delicate flavor, vanilla pudding appeals to both children and adults and is enjoyable at any time of the day. Whether for a snack break or an after meal, vanilla pudding is always what you need to sweeten the day.
How to make vanilla pudding with the thermomix
Put the eggs and sugar in the jug and whisk for 30 sec. at speed 5.
Add the cornstarch and mix for 30 sec. 4. Collect the mixture from the edges with a spatula and repeat: 30 sec., Vel. 4.
Pour the milk and vanilla into the jug and cook for 7-8 min., 100 °, speed. 4.
Immediately pour the mixture into the molds and let it cool in the fridge for at least 3 hours, then turn the molds upside down in the saucers, gently remove the pudding and serve.
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- 1 piece of vanilla pod, scored in half
- 300 g of whole milk
- 200 g of fresh liquid cream
- 100 g of sugar
- 4 egg yolks
- 8 g of gelatin sheets, previously soaked in cold water
How to prepare vanilla pudding with the Thermomix
Cut the vanilla bean and remove the seeds. (1) Pour the milk and vanilla seeds into the mixing bowl of the Thermomix and cook at 90 °, speed 1 for 3 minutes. Now add the egg yolks, sugar and corn starch and cook at 100 °, speed 4 for 8 minutes. Once ready, your pudding mixture should be smooth and creamy. Pour it into the molds (2) and let them cool to room temperature. Then put in the refrigerator for 3 hours to make them firm. After the necessary time, unmold your puddings, place them on a serving dish (3) and serve them garnished as you like.
stefy I love messing around in the kitchen. and in particular I love baking all kinds of sweets. my passion are soft cakes but I also delight in muffins and croissants. I am so greedy and since my hubby is as sweet as I am, in our house after coffee we cannot miss the sweet. I have so much to thank my better half who supports me in this new blog adventure. also taking photos of our recipes when he cooks. View my complete profile
The vanilla pudding it's a classic spoon dessert homemade. A quick and easy recipe to realize. This fresh, intensely flavored pudding is great as dessert at the end of a family lunch or dinner or as a dessert snack for the little ones.
|REST PLACE||IN THE FRIDGE|
- 1 liter of whole milk
- 1 vanilla bean
- 4 eggs
- 2 egg yolks
- 200 g of granulated sugar
- 100 g of corn starch
- mint leaves
The vanilla pudding it is one of the most classic and loved spoon desserts and certainly among the simplest to make. It is enjoyed on any occasion as a dessert after lunch or dinner, with family or friends.
There recipe to prepare it is very easy: Milk, eggs, sugar, a little starch and a top quality vanilla bean is all you need. The method And rapid but it is necessary to rest in the refrigerator for the cream to settle perfectly.
You can taste the vanilla pudding so, or garnish it with whipped Cream or one fruit sauce like the Strawberry Coulis. An irresistible and perfect combination for one nuriente snack and greedy is the pudding with cookies try it with Cat's Tongues or Cracked chocolate and hazelnut biscuits.
If you love the scent of vanilla and i creamy desserts but as simple as a cuddle, try your hand at Vanilla pudding. If you are looking for something more refined, here is the Vanilla pudding with caramelized peaches.
Bring 400 of the 500 ml of skimmed milk to a boil.
Mix the vanilla extract with the sweetener and vanilla flavor in 100ml of cold skimmed milk.
Add the mixture to the boiling milk and stir until it thickens.
Put the gelatin sheets in cold water.
When they are softened, drain them and put them in the microwave with two tablespoons of water 30 sec. Be careful not to boil the water.
Beat the egg whites until stiff with a pinch of salt.
Add the gelatin slowly and then the milk and vanilla mixture.
Pour into a mold and refrigerate for at least 3 hours.
Thermomix ® recipes
Make a cut along the entire length of the vanilla pod with a sharp knife, remove the seeds and place them in the "closed lid" , add the milk and the whole stick, 3 min. 80 ° "Counterclockwise Operation" , vel "sweet mix setting"
Remove the stick, add all the other ingredients, 10 min. 80 ° speed 4
Immediately pour into molds, allow to cool and then transfer to the fridge for at least 3 hours before serving.
The egg whites can be used to make meringues
For the version without cow's milk and eggs, if using vanillin put all the ingredients in "closed lid" , 10 min. 80 ° speed 4.
Preparation - Lactose-free vanilla pudding
1. In a tall container combine cream And milk, stir lightly then let them heat in a saucepan over low heat (they must just reach a boil). Soak the gelatine in very cold water and in the meantime separate i yolks give it egg whites. We will only need the first ones.
2. Join it sugar to the yolks and, with the help of a whisk, lightly whip the mixture until a light color is obtained. Also add the & # 8217vanilla essence.
3. Squeeze the gelatine now softened and add it to the mixture of warm milk and cream. Stir until the gelatin melts and wait a few minutes for the milk to just go down, then add the liquid to the eggs and sugar. Stir and pour the mixture into a single pudding mold or single portion molds. Leave to cool in the refrigerator for at least 4 hours.
And here is a photo of the ready pudding:
Simple recipe to make Vanilla Pudding with the Thermomix
- 3 whole eggs
- half liter of milk
- 1 scoop of sugar,
- 1 scoop of flour
- 1 sachet of vanilla
- cook 6 '90 ° speed 2.
My name is Mara, I am 32 years old and I like to cook and prepare recipes for Thermomix to be published on my blog. Comment on my recipes or send me yours!
Open the vanilla bean in half lengthwise and remove the seeds with the tip of a knife.
Pour 400 g of milk, 120 g of cream, 80 g of sugar, 2 egg yolks, 40 g of corn starch, the seeds of the vanilla bean into the jug and cook 7 Min. 90 ° Speed 4.
Pour the mixture into 4 silicone pudding molds and leave to cool in the refrigerator for 2 hours.
Before serving, check that the pudding is very cold and completely firm.
Make the icing: put 100 g of cream, 20 g of sugar in the jug and bring to a boil 2 Min. 100 ° Speed 1.
Add 100 g of chopped dark chocolate and melt 2 Min. 100 ° Speed 2.
Turn out the puddings on 4 saucers, pour over the dark chocolate glaze and serve.
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INGREDIENTS WITHOUT THE BIMBY FOR 6/8 PEOPLE
for the pudding:
500 ml of milk
250 ml of fresh cream
1 vanilla pod
5 whole eggs
150 gr. of sugar (or 130 gr. of fructose)
30 gr of soft butter
100 gr. of cornstarch
for the chocolate sauce:
150 gr. of dark chocolate
30 gr. of butter
100 ml of milk
Heat the milk and cream together with the vanilla pod split in two with a small knife in the meantime, with the electric whisk, whip the eggs with the fructose (or sugar) and the butter in a large bowl. In a small bowl, sift the cornstarch, add a few tablespoons of hot milk and cream, mix well to form a smooth and lump-free mixture and add it to the beaten eggs too. Before the milk and cream boil, turn off the heat, remove the vanilla pod by scraping the seeds, then slowly pour the hot liquid, always stirring, on the mixture of eggs, sugar and butter and put the mixture back into the saucepan on the heat. stirring often, bringing it to a boil, until it is well thickened and begins to thicken (if too many lumps have formed, pass the mixture for a minute with an electric whisk). Transfer the preparation into the mold wet with cold water, let it cool down to room temperature first, then leave it in the fridge for at least 4 hours (however, I always prefer to prepare it the day before and let it spend the night in the fridge).
Meanwhile, prepare the sauce: chop the chocolate in a bowl and add the butter into cubes, heat the milk in a saucepan and, before it boils, turn off the heat. Pour the hot milk over the chocolate and butter, stirring well until you get a smooth and thick sauce, let it rest in the fridge until ready to serve the pudding.
At the time of serving, unmold the pudding on a serving dish (if it does not come off, immerse the mold in hot water for a minute alternatively you can pass the blade of a wet small knife along the edges, but if the mold is wavy like the mine, this could ruin the pudding). Decorate with the chocolate sauce and serve.
We put the gelatine sheets inside a bowl, cover them with cold water and leave them to soak for about 15 minutes. In the meantime, engrave the vanilla pod and take the seeds present inside it with the tip of the knife.
We pour both the whole milk and the fresh cream into a saucepan, add the vanilla seeds and bring the mixture to a boil, keeping the heat low.
In the meantime, place the very fresh egg yolks inside a bowl, add the granulated sugar and whip the mixture with a hand whisk or with an electric mixer, until it appears light and slightly fluffy.
As soon as the mixture of milk and cream begins to simmer, remove it from the heat and filter it through a fine mesh strainer, so as to easily remove all the vanilla seeds.
We squeeze the gelatine and incorporate it to the hot mixture of milk and cream. We mix with a hand whisk so that it melts, after which we add the mixture to the mix of egg yolks and sugar.
At this point, the cream is ready and all that remains is to pour it into a special mold or into single-portion cups.
Let the pudding cool first at room temperature and then refrigerate for at least 4 hours, so that it has time to solidify.
Removing the pudding from the mold is quite simple. It is necessary to immerse the mold for a few seconds in hot water, so as to create a thermal shock: the pudding is easily removed, without the risk of breaking.