Homemade Vanilla Malt Pudding
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Simple, classic, but with a little something extra! This Homemade Vanilla Malt Pudding is the perfect dessert for anytime. Pair with cookies, cake, brownies or just enjoy it on its own!
If you're looking for more pudding recipes, try my From Scratch Chocolate Pudding, Homemade Butterscotch Pudding, or Eggless Chocolate Peanut Butter Pudding.
Table of Contents
I use malt powder in this organic pudding for a light and creamy vanilla pudding. If you are unfamiliar with malt powder, it's a powder made of malted grains, usually barley. It's mixed with milk powder for a light and creamy powder that can be used in all kinds of desserts and pastries.
This homemade pudding is an easy dessert to make. If you haven't made pudding before, this is a great recipe to start with as it's beginner friendly!
Why You'll Love This Recipe
Smooth & Creamy: This homemade Vanilla Malt Pudding is creamy and smooth. It's made the old fashioned way with egg yolks so you get that extra creamy mouth feel. The malt powder also adds a creaminess that can't be replicated with anything else.
Nostalgic Flavor: The addition of malt powder provides a nostalgic flavor in this homemade pudding! Malt powder brings a creamy and malty flavor to any dessert and it gives this organic pudding just a little something extra that really makes it stand out.
No Bake: I love making this Homemade Vanilla Malt Pudding because it's a simple no bake dessert. When it's too hot to turn on the oven or you just want something quick and easy, then this is the perfect recipe.
Goes with Everything: This Homemade Vanilla Malt Pudding goes with everything! Add cookies, brownies, or biscotti with it for an extra decadent dessert. Or you can even add fresh berries on top for a light and seasonal dessert.
Ingredients
- Cane Sugar: Use organic cane sugar.
- Eggs: Use large eggs to ensure you get the right size yolks. Egg yolks are a natural thickener, which is how this pudding get its thick and creamy texture.
- Heavy Whipping Cream: I use Organic Valley, you can use your favorite.
- Cornstarch: I use organic cornstarch, a little bit helps thicken this organic pudding.
- Malt Powder: I use King Arthur Malted Milk Powder. There's no organic malt powder on the market right now, so this is my top choice.
- Butter: I use Organic Valley Salted Butter, you can use your favorite.
- Vanilla Extract: Use a high quality vanilla extract like Simply Organic Vanilla Extract.
- Salt: Use a fine sea salt.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Small Pot: I use my 3-quart stainless steel pot.
- Whisk: You'll need a whisk to whisk the pudding as it cooks to ensure it's smooth and creamy.
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Step by Step Instructions
Step 1
In a medium saucepan, add the milk and cane sugar. Cook over medium heat until it reaches 140°F on a drink thermometer.
Step 2
In a medium bowl, whisk together egg yolks. Once the sugar and milk mixture has reached 140°F, slowly add about half of it into the egg yolks whisking the entire time. Then add this mixture back into the pot and whisk to combine completely.
Add in the heavy whipping cream, cornstarch, and vanilla malt powder. Continue to cook and whisk over medium heat until the mixture starts to simmer and has noticeably thickened, about 5 minutes.
Step 3
Remove from heat and add in the butter, vanilla extract, and sea salt, whisk to combine completely.
Step 4
Pour into individual serving dishes or into a bowl, and cover with plastic wrap. Make sure to put the plastic wrap directly against the pudding to prevent a film from forming. Let the pudding set in the fridge for at least 4 hours or overnight.
FAQ's
If you don’t have malt powder, you can still make this recipe and omit it. You will just end up with vanilla pudding!
Homemade pudding will last for up to 1 week in the fridge. Be sure to store homemade pudding in an airtight container so it doesn’t dry out.
Craving More?
Homemade Vanilla Malt Pudding
Ingredients
- 2 cups milk
- 113 grams cane sugar
- 4 large egg yolks
- ¼ cup heavy whipping cream
- 3 tablespoons cornstarch
- 1 tablespoon King Arthur Malted Milk Powder
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
Instructions
- In a medium saucepan, add the milk and cane sugar. Cook over medium heat until it reaches 140°F on a drink thermometer.
- In a medium bowl, whisk together egg yolks. Once the sugar and milk mixture has reached 140°F, slowly add about half of it into the egg yolks whisking the entire time. Then add this mixture back into the pot and whisk to combine completely.
- Add in the heavy whipping cream, cornstarch, and vanilla malt powder.
- Continue to cook and whisk over medium heat until the mixture starts to simmer and has noticeably thickened, about 5 minutes.
- Remove from heat and add in the butter, vanilla extract, and sea salt, whisk to combine completely.
- Pour into individual serving dishes or into a bowl, and cover with plastic wrap. Make sure to put the plastic wrap directly against the pudding to prevent a film from forming. Let the pudding set in the fridge for at least 4 hours or overnight.
Notes
Nutrition
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