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White Chocolate and Vanilla Bean Pudding With Saffron

White Chocolate and Vanilla Bean Pudding With Saffron


3 1⁄2 Tbsp (26 grams) cornstarch
1⁄2 tsp salt (3 grams)
3⁄4 cup (175 ml) heavy cream
3 egg yolks
2 1⁄2 cups (600ml) Maple Hill milk
1⁄2 cup (95 grams) sugar
1  vanilla bean, split with seeds scraped OR 1 1⁄2 Tbsp vanilla  paste/extract 5-10 threads of saffron (optional, amount depending on  personal taste)
8 oz (230g) chopped, fine quality white chocolate


Step 1

Whisk together the cornstarch, salt and heavy cream to form a slurry. Whisk in the egg yolks.

Step 2

In a medium saucepan, bring the milk, sugar, vanilla bean and saffron to a simmer. Temper by slowly whisking into egg mixture.

Step 3
Pour back into saucepan and bring mixture to boil whisking constantly for 2 minutes until it starts to thicken.
Strain into bowl with white chocolate. Whisk until chocolate is melted.

Step 4
Chill  over an ice bath making sure to place plastic wrap directly on top of  pudding so it does not form a skin. Once chilled, cover and refrigerate.

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