Budyń: Polish Vanilla Custard / Pudding
Ingredients ½ vanilla bean pod, can sub with ½ tbsp vanilla extract 2 cups + 2 tbsp (500 ml) whole milk 5-7 tsp sugar 2 egg yolks 3 tbsp potato flour, can sub with cornflour or cornstarch 3-4 tsp raspberry syrup, for serving, optional Method Cut half a vanilla pod lengthwise and use a knife to remove the beans.
- ½ vanilla bean pod, can sub with ½ tbsp vanilla extract
- 2 cups + 2 tbsp (500 ml) whole milk
- 5-7 tsp sugar
- 2 egg yolks
- 3 tbsp potato flour, can sub with cornflour or cornstarch
- 3-4 tsp raspberry syrup, for serving, optional
- Cut half a vanilla pod lengthwise and use a knife to remove the beans. Set aside.
- Boil 1.5 cups (350 ml) of milk, together with vanilla beans and sugar.
- Whisk the remaining cold milk with egg yolks and potato flour. Add to the boiling milk, stirring quickly with a whisk, so that no lumps are formed.
- Bring to boil, then cook together for about 1 minute - stirring continuously, until the custard thickens.
- Take the Budy? off the heat and pour it into individual dessert glasses or bowls.
- Serve hot with a few drops of raspberry syrup. If it’s to be served cold, cover it immediately with cling film, so that the foil touches the custard’s surface. This way, the milk film won’t form on the top. Leave to cool, then refrigerate. Serve cold.
Boil 1.5 cups (350 ml) of milk, together with vanilla beans and sugar. Whisk the remaining cold milk with egg yolks and potato flour. Add to the boiling milk, stirring quickly with a whisk, so that no lumps are formed.
Bring to boil, then cook together for about 1 minute - stirring continuously, until the custard thickens. Take the Budy? off the heat and pour it into individual dessert glasses or bowls.
Serve hot with a few drops of raspberry syrup. If it’s to be served cold, cover it immediately with cling film, so that the foil touches the custard’s surface.
This way, the milk film won’t form on the top.
