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Vanilla bean roasted white chocolate pudding

This vanilla bean pudding is full of roasted white chocolate flavor and is a deliciously creamy and decadent dessert that everyone will love.

I love a store bought pudding, but there is something so special about homemade pudding. It allows you to have fun with the flavor, creating something you'd rarely be able to find at a store!

I always think the look of vanilla bean adds a fun touch, and it really does add a beautiful vanilla flavor too. Vanilla bean can be a pricey ingredient though, so I only use it if I have it on hand or know I'll use it for another recipe. I do think it's worth the splurge in this case, but you can always swap in vanilla extract.

For your roasted white chocolate, I know the roasting is an extra and sometimes tedious step but it is something that makes this pudding really special. The toasted flavor makes it more complex than your standard white chocolate so even for those who claim to not like white chocolate, I promise they will enjoy this. I highly recommend using a good quality white chocolate bar. If you use white chocolate chips, which are manufactured to hold their shape, you will risk burning your chocolate rather than roasting it, and you can end up with a lumpier texture. You also always have the option to simply use melted chocolate, but it really is worth the extra steps to roast your white chocolate.

I was always intimidated by making pudding at home but after a long time of troubleshooting I have been able to get more comfortable and also to simplify the steps for myself and I hope for you too! After you've roasted and set aside your white chocolate, next you'll whisk your egg yolks together with your sugar, cornstarch and vanilla bean until thickened. Set this aside, and heat your milk carefully in a heavy bottom nonstick pan. Next up you'll carefully whisk about half of your heated milk into your egg yolk mixture. Then you'll pour your mixture back into your pot with the rest of your heated milk and heat it until thickened. Once your pudding is done you'll place it into the fridge to cool and set and then it's ready to enjoy.


  • 1 1/3 cup (8oz) white chocolate (not chips)

  • 2 egg yolks (from large eggs)

  • 2 tablespoons cornstarch 

  • 2 tablespoons granulated sugar 

  • Seeds from 1/2 vanilla bean (or 1 teaspoon vanilla extract)

  • 1 1/2 cup whole or 2% milk (whole milk recommended)

Total time: 7 hours (or more if you do an overnight chill)

Prep time: About 30 minutes

Chill time: 6 hours or overnight

Servings: 4-6


  • Cookie sheet

  • Parchment paper

  • Heavy bottom nonstick pan

  • Medium heatproof bowls

  • Spatula and whisk

  • Optional: mesh strainer, food thermometer

Cooking instructions: Roast your white chocolate.  Preheat your oven to 275 degrees. Chop your white chocolate finely and spread it onto a parchment paper lined cookie sheet in one layer. Once your oven is preheated, place your cookie sheet into the oven.

After 5 minutes, remove the cookie sheet from the oven and use a clean spatula to stir the chocolate around and spread flat again. If your chocolate is browning too quickly, reduce your oven temperature to 250. Repeat this in 5 minute increments until your white chocolate turns to a lightly toasted color. It will go through a stage of being a bit lumpy, don't worry when that happens. Once it's ready and nicely toasted, remove from the oven and carefully transfer to a bowl. Note: It should be smooth, but if it's not you can set it aside in a microwave safe bowl and once it's slightly cooled, carefully melt it (10-15 second increments) in the microwave until smooth.

Make your pudding. In a separate medium, heat proof bowl, whisk together to combine your egg yolks, sugar, cornstarch and vanilla bean and set aside.

In a nonstick heavy bottom pot over low to medium heat, add in your milk. Heat your milk until you see whisps of steam coming off of your milk (if you have a food thermometer, it should be between 140-150 degrees). Pour half of your heated milk slowly over your egg mixture, and whisk it together vigorously until smooth.

Pour this mixture back into your heavy bottom pot with the rest of your heated milk and continue to whisk over a low to medium heat. Leave your mixture to heat for about 2-4 minutes, stirring occasionally, until your mixture begins to bubble lightly. Turn your heat down to low and continue to mix for another few minutes until thickened. Be sure to reach down to the bottom of your pot periodically to ensure your entire mixture gets evenly thickened.

Remove from the heat and stir in your room temperature butter until completely combined. Then, add in your melted and toasted white chocolate and whisk together until smooth. Your white chocolate should still be warm but not hot. Note: if you notice any lumps, you can run your mixture through a mesh strainer at this point.

Transfer into a bowl and press plastic wrap onto the top of your pudding. Place into the fridge for it to finish setting - I recommend at least 6 hours, overnight is even better. Enjoy your pudding alone or topped with whipped cream, or really any topping your heart desires!

Carb and serving info:  

Servings: 4-6 (about 2 cups total)

Carbs per serving (1 of 4, 1/2 cup): 48

Carbs per serving (1 of 6, 1/3 cup): 32

Carbs for full recipe: 191

Carbs from white chocolate: 133

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.


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