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Classic Creamy Easter Pudding Recipe with Easy Brandy Butter Topping

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A nostalgic, creamy pudding gently cooked to silky smoothness, topped with a rich and boozy brandy butter. Perfect for Easter celebrations and family gatherings.

Ingredients

  • Whole milk – 4 cups (950 ml)
  • Heavy cream – 1 cup (240 ml)
  • Granulated sugar – 1/2 cup (100 g)
  • Vanilla bean paste or extract – 1 tsp
  • Egg yolks – 4 large
  • Cornstarch – 1/4 cup (30 g)
  • Ground cinnamon – 1/2 tsp
  • Ground nutmeg – 1/4 tsp (optional)
  • Unsalted butter – 1/2 cup (115 g), softened
  • Powdered sugar – 3/4 cup (90 g)
  • Brandy – 2 tbsp (30 ml)
  • Vanilla extract – 1/2 tsp

Instructions

  1. Warm the milk and cream in a medium-sized heavy-bottomed saucepan over medium heat until it just begins to simmer at the edges, about 5-7 minutes. Do not boil.
  2. In a separate bowl, whisk together the sugar, cornstarch, ground cinnamon, and nutmeg until well combined.
  3. In another bowl, beat the egg yolks with the vanilla bean paste or extract until smooth. Slowly add the dry mixture to the yolks, whisking constantly to avoid lumps.
  4. Gradually pour about 1 cup (240 ml) of the hot milk mixture into the egg and sugar mixture, whisking nonstop to temper the eggs.
  5. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Return to medium heat and stir constantly with a whisk until the pudding thickens and coats the back of a spoon, about 8-10 minutes. The texture should be warm and velvety, not grainy or curdled.
  6. Remove from heat and pour the pudding into serving bowls or ramekins. Press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate for at least 3 hours or overnight.
  7. While the pudding chills, beat the softened unsalted butter with powdered sugar in a bowl until fluffy using an electric mixer or vigorous hand whisking. Add the brandy and vanilla extract, then mix until smooth and creamy.
  8. Serve the chilled pudding topped with generous dollops of brandy butter.

Notes

Use gentle medium to medium-low heat to avoid scrambling eggs. Constant stirring is essential for smooth pudding. Press plastic wrap directly on pudding surface to prevent skin formation. For dairy-free version, substitute coconut cream and plant-based butter. Brandy can be swapped with rum or apple/orange juice for alcohol-free option. Freeze pudding without brandy butter for up to 1 month.

Nutrition

Keywords: Easter pudding, creamy pudding, brandy butter, traditional dessert, easy pudding recipe, holiday dessert, nostalgic dessert

Find it online: https://hungermind.com/classic-creamy-easter-pudding-recipe-with-easy-brandy-butter-topping/