Vanilla Pudding with Layered Lemon Curd

Balance rich vanilla custard with tangy lemon curd.
  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 20 min
  • Yield: makes about 2 1/2 cups
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2 cups whole milk

1/2 cup sugar

2 tablespoons cornstarch

1/8 teaspoon kosher salt

1 large egg

1 tablespoon unsalted butter

1 tablespoon pure vanilla extract

About 3/4 cup lemon curd


Special equipment:
4 to 6 1/2-cup ramekins or serving glasses

Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.

Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time, to avoid lumps, then whisk in the egg.

When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth.

Divide the pudding among 4 to 6 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the lemon curd and topping with some of the lemon curd as well. Cover with plastic wrap and refrigerate until fully set, about 2 hours.

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