Homemade Vanilla Malt Pudding
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 no bake dessert recipes, try my Chocolate Protein Pudding With Bone Broth, Easy Mango Cheesecake, Chocolate Covered Raisin Clusters, or Eggless Chocolate Peanut Butter Pudding.
A Quick Look At The Recipe
- Recipe Name: Homemade Vanilla Malt Pudding
- Ready In: 4 hours 20 minutes
- Makes: 8 servings
- Main Ingredients: egg yolks, cane sugar, milk, malted milk powder
- Flavor Profile: vanilla, creamy, malty goodness
- Dietary Info: no seed oils
- Difficulty: Easy!
- Why You’ll Love It: nostalgic, creamy comfort in a bowl
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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 like Caramel Chocolate Chip Cookies with Homemade Caramel or Chewy Chocolate Espresso Cookies. It's also delicious on top of brownies like Olive Oil Raspberry Brownies for an extra decadent dessert. Or you can even add fresh berries on top for a light and seasonal dessert.
Ingredients
- 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.
- 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.
- Vanilla Extract: Use a high quality vanilla extract.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- Make sure to save the egg whites and use them in other desserts like Chocolate French Macarons or Chocolate Malt French Macarons.
- If you don't have a drink thermometer, just ensure that the milk doesn't boil. If it boils, it can burn and that burnt flavor will transfer to the pudding. This is why a drink thermometer is important.
- Make sure to place the plastic wrap directly on top of the pudding to prevent a film from forming.
- Store extra pudding in an airtight container in the fridge for up to a week.
How to Make Homemade Vanilla Malt Pudding
- In a medium saucepan, add the milk and cane sugar.
- Cook over medium heat until it reaches 140°F on a drink thermometer. Then, remove from the heat. Make sure you don't boil the milk as it can burn and then the burnt flavor can transfer to the pudding.
- 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. This is going to help bring the egg yolks up to temperature slowly, without cooking them. This is why this step is important.
- Then add this mixture back into the pot and whisk to combine completely.
- Add in the heavy whipping cream, cornstarch, and vanilla malt powder into the milk mixture.
- Put back medium heat and continue to cook and whisk until the mixture starts to simmer and has noticeably thickened, about 5 minutes. Be sure to whisk the entire time to prevent clumps from forming.
- 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 mixing bowl.
- 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.
- You can whisk it with a hand mixer to make it extra creamy before serving!
Recipe 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!
I use malted milk powder to add a creamy and nostalgic flavor to this vanilla pudding. It takes it to a level just beyond plain vanilla, and it's so delicious!
Malted milk powder gives recipes a creamy, toasty, nutty or almost slightly caramel like flavor. It really adds depth to this vanilla pudding!
Yes, if you don't have malted milk powder, feel free to just omit it. You will just have delicious plain vanilla pudding if you do this.
You don't need to replace the malt powder with anything if you don't have it. But if you want something beyond a plain vanilla pudding but don't have malt powder, then you can use ground vanilla bean or vanilla bean paste in place of vanilla extract and you'll get a little more elevated vanilla pudding without the malt powder.
No, malted milk powder is made from barley. So, there's no gluten free option for this. If you are gluten free, you can just omit the malt powder for a delicious vanilla pudding.
Yes, if you are avoiding corn you can use tapioca starch, arrowroot or even potato starch in its place.
Place a piece of plastic wrap directly onto the warm pudding ensuring it is touching the pudding. This will help prevent a film from forming. I also like to whip up pudding with a hand mixer after it has set. This makes it extra creamy!
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.
How to Serve Homemade Vanilla Malt Pudding
- Enjoy all on its own!
- Add in cookies for a dipper like Eggless Brown Sugar Pumpkin Snickerdoodles, Eggless Chocolate Chip Sugar Cookies, Brown Sugar Chocolate Chip Mini Cookies Without Eggs, Kamut Flour Shortbread Cookies and Olive Oil Honey Chocolate Chip Cookies.
- Use biscotti as a dipper, I love doing this! Try favorites like Simple Chocolate Espresso Biscotti and Blueberry Muffin Biscotti.
- Add fresh berries on top like strawberries, blueberries, blackberries or raspberries. This is also really good with peaches or nectarines.
- Add a dollop of Homemade Organic Whipped Cream on top!
- Drizzle with Homemade True Caramel Sauce, Homemade Blueberry Syrup, Brown Butter Butterscotch Sauce, or Homemade Chocolate Ganache.
More Vanilla Desserts to Love
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Homemade Vanilla Malt Pudding
Equipment
- Digital Food Scale
- 3-Quart Pot
- Mixing Bowl
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. Make sure you don't boil the milk as it can burn and then the burnt flavor can transfer to the pudding.
- 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. This is going to help bring the egg yolks up to temperature slowly, without cooking them. This is why this step is important. 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
- Always weigh ingredients for the best results.
- Make sure to save the egg whites and use them in other desserts like Chocolate French Macarons or Chocolate Malt French Macarons.
- If you don't have a drink thermometer, just ensure that the milk doesn't boil. If it boils, it can burn and that burnt flavor will transfer to the pudding. This is why a drink thermometer is important.
- Make sure to place the plastic wrap directly on top of the pudding to prevent a film from forming.
- Store extra pudding in an airtight container in the fridge for up to a week.
- High Altitude — Follow the recipe as noted.
Nutrition
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This is so nostalgic! Tastes just like a vanilla malt milkshake and it’s so creamy!