QiMeal
Budyń Waniliowy
Budyń Waniliowy · ready in 54 min · 4 servings · 222 kcal per serving · easy · 7 ingredients
A homemade Polish vanilla pudding enriched with egg yolks and vanilla sugar, cooked slowly until glossy, creamy, and comfortingly old-fashioned.
- Prep
- 11 min
- Cook
- 13 min
- Total
- 54 min
- Serves
- 4
- kcal
- 222
- Difficulty
- easy
Ingredients · 4 servings
- 500 gMilk, divided, 100 g kept cold
- 2Egg yolk, separated
- 40 gSugar
- 16 gVanilla sugar
- 30 gPotato starch
- 10 gWheat flour
- 15 gButter
Equipment
stovetop, refrigerator, digital scale, saucepan, mixing bowl, small bowl, whisk, spatula, ladle, serving bowl, cling film
Instructions
- Prepare Mise En Place
Gather measured ingredients, saucepan, mixing bowl, whisk, spatula, ladle, serving bowls, and cling film; keep 100 g milk cold. · 5 min
What to look for: All ingredients measured and tools within reach.
- Whisk Yolk Base
Whisk egg yolks with sugar and vanilla sugar in a bowl until the mixture turns pale, creamy, and slightly thickened. · 3 min
What to look for: The yolk mixture is lighter in color and falls in soft ribbons.
- Make Starch Paste
Mix potato starch and wheat flour with about 100 g cold milk until smooth, scraping the bowl so no dry lumps remain. · 3 min
What to look for: The paste is smooth, pourable, and free of visible dry starch.
- Heat And Temper
Heat the remaining milk in a saucepan until steaming and nearly boiling, then slowly whisk it into the pale yolk mixture. · 5 min
What to look for: The milk steams at the edges without a rolling boil.
- Cook Until Thick
Pour tempered milk and yolks back into the saucepan, whisk in the starch paste, and cook over medium heat until thick bubbles break. · 6 min
What to look for: The pudding is thick, glossy, and releases slow bubbles from the center.
- Finish With Butter
Remove the pan from heat, add butter, and stir until fully melted so the pudding looks glossy and smooth. · 2 min
What to look for: The butter disappears and the surface shines evenly.
- Cover And Serve
Pour the pudding into bowls, press cling film directly on the surface, chill for 30 minutes, or serve warm immediately. · 30 min
What to look for: The film touches the pudding surface with no air gaps, preventing a skin.
Nutrition (per serving)
| kcal | 222 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 29 g |
| of which sugars | 20 g |
| Fat | 10 g |
| of which saturated | 5 g |
| Fibre | 0 g |
| Sodium | 59 mg |
Nutri-ScoreC
Allergens
Contains: milk, eggs, gluten
Ingredient substitutions
Egg yolk
- Potato starch: Use only if avoiding egg; the pudding will be less rich and more starch-thickened.
Sugar
- Vanilla sugar: Adds a stronger vanilla aroma while keeping the sweetness close.
Vanilla sugar
- Sugar: Keeps sweetness but removes the traditional vanilla note.
Potato starch
- Wheat flour: Thickens less cleanly and gives a less glossy, more floury pudding.
Wheat flour
- Potato starch: Makes the texture more elastic and glossy, with less flour body.
Butter
- Sunflower oil: Use only if needed; it adds shine but not the classic buttery flavor.
