French Vanilla Pudding

Best enjoyed fresh. Store leftovers covered in the refrigerator.

For a smoother pudding, temper the egg yolks by slowly whisking a small amount of hot milk mixture into them before adding them back to the pot.

Cook the pudding over medium-low heat, stirring constantly, to prevent scorching and ensure a silky texture.

Chill the pudding thoroughly before serving for the best flavor and consistency.

Fresh berries (strawberries, raspberries, blueberries)

Whipped cream

Chocolate shavings

Crumbled cookies (like shortbread or graham crackers)

Caramel sauce

Boiling the pudding after adding the eggs can cause them to scramble, resulting in a lumpy texture.

Not cooking the pudding long enough can lead to a thin, unset consistency.

Using artificial vanilla extract instead of real vanilla bean or pure vanilla extract can result in a less complex flavor.