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Recipes > Vanilla Bean Pudding Cakes

Vanilla Bean Pudding Cakes

This tender vanilla cake bakes over an easy vanilla-flecked sauce. Add a bit of fresh fruit for a completely delightful and comforting dessert. Make a single cake or eight individual servings, your choice. 8/2/17 Editor's Note: In response to some of the comments to date, we went back to the test kitchen and did some experimenting with the amount of sugar in the recipe. If you're someone who likes a dessert that's a little less sweet, use the lower amounts of sugar given in the ranges below.

Prep

20 mins

Bake

25 - 30 mins

Total

50 mins

Yield

8 individual cakes or one 8" square cake

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Ingredients

Sauce:

  • Cornstarch — 1 tablespoon
  • Milk, Whole Preferred, Divided — 1 1/2 cups (340g)
  • Granulated Sugar — 6 tablespoons to 1/2 cup (71g to 99g)
  • Vanilla Bean, Split and Scraped, or Vanilla Bean Paste — 1/2 bean or 1 teaspoon
  • Table Salt — 1/8 teaspoon

Cake:

  • Unbleached All-Purpose Flour — 1 cup (120g)
  • Granulated Sugar — 1/2 to 2/3 cup (99g to 131g)
  • Baking Powder — 1 1/2 teaspoons
  • Table Salt — 1/2 teaspoon
  • Egg, Large, at Room Temperature — 1
  • Milk, at Room Temperature — 3/4 cup (170g)
  • Unsalted Butter, Melted — 3 tablespoons (43g)
  • Pure Vanilla Extract — 1 tablespoon (14g)

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UHT FULL CREAM MILK 3.5% 1L (#103602)

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$2.90

CASTER SUGAR 1KG (#1417)

CASTER SUGAR 1KG (#1417)

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MADAGASCAR VANILLA EXTRACT 8OZ (#56253)

MADAGASCAR VANILLA EXTRACT 8OZ (#56253)

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Instructions

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  1. Preheat the oven to 350°F. Butter an 8″ square pan, or eight 8-ounce ramekins.
  2. To make the pudding: Placed the cornstarch in a saucepan and add 2 tablespoons of the milk, stirring until no lumps remain. Add the remaining milk, sugar, split vanilla bean and its seeds (or vanilla bean paste), and salt. Heat, stirring occasionally, just until the mixture simmers, about 3 minutes. It will thicken slightly but no more than that.
  3. Pour the mixture into the prepared pan, or divide it evenly among the ramekins (set them on a parchment-lined baking sheet first).
  4. To make the cake: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk together the egg, milk, butter, and vanilla. Add to the dry ingredients and mix just until moistened. Pour the batter into the prepared pan over the sauce. If using ramekins, divide the batter evenly among each.
  5. Bake the cake(s) for 25 minutes (for either size), or until a toothpick inserted in the center of the cake comes out clean. The top of the cake will be golden brown, with some bubbles from the pudding around the edges. Remove from the oven, cool for 15 minutes, and serve warm.

Tips

  1. If you’re serving these pudding cakes warm, the “pudding” will be thinner, and more the consistency of a sauce. As with all cornstarch-thickened liquids, the pudding will thicken as it cools.

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CORN FLOUR 500G (#1201)

2.25

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

CASTER SUGAR 1KG (#1417)

3.20

MADAGASCAR VANILLA EXTRACT 8OZ (#56253)

63.70

FINE SEA SALT 1KG (#58415)

3.35

UNSALTED LACTIC BUTTER 250G (#68328)

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UHT FULL CREAM MILK 3.5% 1L (#103602)

2.90

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