Budino alla Vaniglia is a classic Italian vanilla pudding, simple and comforting, loved by generations across Italy. Along with its chocolate version, Budino al Cioccolato, it’s one of the most popular homemade desserts and afternoon snacks in Italian households.
This creamy vanilla pudding is a traditional Italian spoon dessert that's quick and easy to make from scratch. It requires just a few ingredients, but they must be fresh and high-quality: whole milk, eggs, sugar, a touch of cornstarch, and a real vanilla bean to infuse the pudding with its delicate aroma.
It takes only about 10 minutes to prepare, plus some chilling time in the fridge. The result is a light, silky-smooth dessert with a rich vanilla flavor that both kids and adults will love.
Serve it as a refreshing dessert after dinner, or as a wholesome snack for your children. You can make four individual servings or one larger pudding to share. Just prepare it a few hours in advance so it sets perfectly and is nice and creamy when served.
Let’s see how to make this delicious and authentic Italian vanilla pudding at home!
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Ingredients
Prep Time: 10 Min | Cooking Time : 5 Min | Cooling Time: 2 Hours | Servings: 4
NOTE: These quantities are for 4 single-serving puddings or for one pudding mold about 18 cm in diameter. I used disposable foil molds, which are very convenient.
- 500 ml (2 cups) whole milk
- 100 g (½ cup) granulated sugar
- 2 eggs
- 3 tablespoons cornstarch
- 1 vanilla bean
Instructions
Step 1) - Pour the milk into a small saucepan. Using a sharp knife, cut the vanilla bean in half lengthwise and scrape out the seeds with the back of the blade. Add both the seeds and the pod to the milk for a deeper, more aromatic vanilla flavor.
Place the saucepan over low heat and let the milk gently simmer for about 5 minutes. Be careful not to let it boil. This step allows the vanilla to fully infuse the milk with its delicate aroma.
Step 2) - In a separate bowl, combine the sugar, eggs, and cornstarch. Whisk thoroughly until the mixture becomes smooth, pale, and slightly foamy. This will help give the pudding a light, creamy texture.
Step 3) - Once the milk is warm and infused with vanilla, remove the vanilla pod. Slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling. For extra smoothness, you can pour the milk through a fine mesh strainer as you add it.
Step 4) - Transfer the combined mixture back into a clean saucepan. Cook over low to medium heat, stirring continuously with a wooden spoon or whisk to prevent lumps from forming. The mixture will gradually thicken. This usually takes about 5 minutes. It should have the consistency of a soft custard.
Step 5) - Once thickened, remove the saucepan from the heat. Immediately pour the pudding into small individual molds or serving cups. Let them cool to room temperature first, then transfer them to the refrigerator. Chill for at least 2 hours, or until the pudding is fully set and nicely chilled.
When ready to serve, gently unmold the puddings onto dessert plates. You can enjoy them plain or garnish with a few fresh berries, a dusting of powdered sugar, or a light drizzle of caramel sauce.
Storage
In the refrigerator:
Keep your Italian vanilla pudding in the refrigerator for 2 to 3 days. Cover each serving with plastic wrap to prevent it from drying out or absorbing odors.
In the freezer:
You can freeze the pudding directly in its mold. It will keep well for up to 2 months. When you're ready to enjoy it, transfer it to the refrigerator and let it thaw slowly for about 3 to 4 hours.
Tips
One of the most common issues when making pudding is that it can break or stick to the mold when you try to remove it.
Here’s a simple trick to prevent that: before pouring the pudding into the molds, lightly grease them with a bit of butter or rinse them with cold water (don’t dry them). Both methods create a thin barrier that helps the pudding release more easily once it’s set.
When you’re ready to serve, run a small knife around the edges, dip the mold briefly in warm water, then invert it onto a plate. The pudding should slide out smoothly, keeping its beautiful shape.
Substitutions
FLOUR: I used cornstarch to give the pudding a lighter, silkier texture. This also makes your vanilla pudding gluten-free, perfect for those with gluten intolerance. However, if you prefer, you can substitute the same amount of all-purpose flour instead of cornstarch. The texture will be slightly thicker and richer.
VANILLA EXTRACT: If you don't have a vanilla bean, you can use vanilla extract or vanilla powder instead. In that case, do not add it to the milk. Instead, stir it directly into the egg and sugar mixture before cooking.
MOLDS: You can prepare this Italian vanilla pudding in individual serving molds or pour it into a single large mold to slice and serve at the table. Both options work beautifully — just make sure to chill it long enough to set properly.
How to Serve
This homemade vanilla pudding is perfect all year round: light and refreshing in the warmer months, cozy and comforting during fall and winter.
It’s a wholesome dessert or snack for kids, and just as enjoyable for adults. Serve it on its own, or try one of these delicious ideas:
Topped with whipped cream or fresh fruit: Add a dollop of whipped cream or a few seasonal berries for extra flavor and a beautiful presentation.
With cookies: Pair it with classic Italian shortbread cookies like canestrelli or other buttery biscuits.
Layered with chocolate: Create a beautiful two-tone pudding by combining half vanilla and half chocolate - a fun and tasty twist!
More Italian Spoon Desserts
Italian Vanilla Pudding: FAQs
Yes, you can substitute the vanilla bean with high-quality pure vanilla extract. Use about 1 to 1½ teaspoons of extract in place of the bean. Do not add it to the milk. Instead, stir it directly into the egg and sugar mixture before cooking. While the taste won't be exactly the same, it’s still delicious and convenient.
Budino alla vaniglia will keep in the refrigerator for up to 3 days. Store it covered with plastic wrap or in an airtight container to prevent it from drying out or absorbing other odors. For best texture and flavor, consume it within 48 hours.
Yes, you can make an egg-free version of this Italian vanilla pudding. Simply increase the amount of cornstarch slightly to help thicken the milk. The result will be a lighter, custard-style pudding with a delicate vanilla flavor.
Recipe Card
Budino alla Vaniglia (Italian Vanilla Pudding)
Ingredients
- 500 ml whole milk - 2 cups
- 100 g granulated sugar - ½ cup
- 2 eggs
- 3 tablespoons cornstarch
- 1 vanilla bean
Instructions
- Pour the milk into a small saucepan. Using a sharp knife, cut the vanilla bean in half lengthwise and scrape out the seeds with the back of the blade. Add both the seeds and the pod to the milk for a deeper, more aromatic vanilla flavor.
- Place the saucepan over low heat and let the milk gently simmer for about 5 minutes. Be careful not to let it boil. This step allows the vanilla to fully infuse the milk with its delicate aroma.
- In a separate bowl, combine the sugar, eggs, and cornstarch. Whisk thoroughly until the mixture becomes smooth, pale, and slightly foamy. This will help give the pudding a light, creamy texture.
- Once the milk is warm and infused with vanilla, remove the vanilla pod. Slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling. For extra smoothness, you can pour the milk through a fine mesh strainer as you add it.
- Transfer the combined mixture back into a clean saucepan. Cook over low to medium heat, stirring continuously with a wooden spoon or whisk to prevent lumps from forming. The mixture will gradually thicken. This usually takes about 5 minutes. It should have the consistency of a soft custard.
- Once thickened, remove the saucepan from the heat. Immediately pour the pudding into small individual molds or serving cups. Let them cool to room temperature first, then transfer them to the refrigerator. Chill for at least 2 hours, or until the pudding is fully set and nicely chilled.
- When ready to serve, gently unmold the puddings onto dessert plates. You can enjoy them plain or garnish with a few fresh berries, a dusting of powdered sugar, or a light drizzle of caramel sauce.
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