Pudding

Name: Pudding (Budyń)
Yield: Makes about 1½ cups [350 g] or 3 cups [700 g] for a double batch
Cuisine: Polish
Ingredients: 1 egg; 2 eggs; 4 egg yolks; 3 Tbsp [30 g] cornstarch; 2 Tbsp [20 g] all-purpose flour; ½ cup [100 g] sugar; 2 cups [500 g] whole milk; 1 vanilla pod or 2 tsp vanilla extract; 1 vanilla pod or 2 tsp vanilla extract; 3½ Tbsp [50 g] unsalted butter

Budyń

Preparation info

Makes about
1½
cups

Difficulty
Easy

Appears in

Dobre Dobre

By Laurel Kratochvila

Published 2025

About

Budyń, vanilla pudding cream, is a multipurpose filling for many cream cakes and Danishes. Nowadays most people buy powdered pudding packets, but good bakeries and home bakers are trending back toward the from-scratch. Similar to a classic pastry cream, Polish budyńie tend to add egg yolks to make an extra-rich custard.

Ingredients

Single Batch

1 egg
2 egg yolks
5 tsp [15

Europe
Poland
Garnish
Vegetarian
Eastern Europe

Method

In a large heatproof bowl, whisk together the eggs, egg yolks, cornstarch, flour, and half of the sugar. In a saucepan, combine the milk, the remaining sugar, and the vanilla pod (if using) on low to medium heat until the sugar is melted and the milk is steaming. Remove the vanilla pod, then pour the hot milk into the egg mixture in a thin stream, whisking constantly to temper the eggs. This pr