Sous Vide Vanilla Pudding

(70)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Pudding isn’t just for kids, and frankly, this made-from-scratch pudding is perhaps even too good to give to young palates. Let your children eat pudding from the plastic cup while you enjoy this creamy, not-too-sweet version. And - while it doesn’t need it - it’s great with a little sprinkle of ground cinnamon on top.
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Ingredients for 6

  • 1 cup whole milk

  • 1 cup heavy cream

  • 1/2 cup ultrafine sugar

  • 3 large eggs, plus 2 large yolks

  • 3 tablespoons cornstarch

  • 1 tablespoon pure vanilla extract

  • Pinch kosher salt

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 2

    Place all ingredients in a blender and puree until smooth and frothy, about 30 seconds.

  • Step 3

    Transfer to a zipper lock bag and seal using the water immersion technique. Place in the water bath and set the timer for 45 minutes. Agitate the bag several times throughout the cooking process to prevent clumps from forming.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bag. Transfer entire contents of the bag to a blender or food processor and puree until smooth.

    • Step 1

      Transfer to a bowl, refrigerate, and serve chilled.

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180 F / 82.2 C Recipe Temp
Recipe Time
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