Honey-Infused Vanilla Pudding


by: Moogie

I thought this pudding with the sweet taste of honey would be perfect treat for spring daydreams.


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serves: 6

4 cups milk

1-1/2 teaspoons vanilla extract

1 vanilla bean, split lengthwise and scraped, seeds reserved

3/4 cup honey, divided

8 large egg yolks

1/3 cup cornstarch

1/3 cup unsalted butter, softened

Nutrition Facts
Honey-Infused Vanilla Pudding

Servings Per Recipe: 6

Amount per Serving

Calories: 423

  • Total Fat: 21.6 g
  •     Saturated Fat: 11.7 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 289.3 mg
  • Sodium: 84.7 mg
  • Total Carbs: 50.2 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 43.3 g
  • Protein: 9 g

how is this calculated?

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1.  In a small saucepan, combine milk, vanilla extract, vanilla been seeds, and 1/2 cup honey. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat, and strain.

2.  In a small bowl, whisk egg yolks. Add remaining 1/4 cup honey and cornstarch, whisking until smooth. Gradually whisk warm milk mixture into egg mixture until combined. Place mixture back into saucepan. Cook over medium heat, whisking constantly, until thick, about 3 to 5 minutes; stir in butter. Remove from heat and strain.

3.  Place in container, and cover surface of pudding with plastic. Refrigerate for at least 2 hours before serving.

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