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Vanilla Pudding Desserts in Silicone Mold

A simple vanilla pudding brought to the next level


Do you ever find yourself in a situation where you think, what can I use these leftover egg yolks for? I am in this situation more often than I would like to be and I am ashamed to admit that very often this also means I have to throw some away. However, this has also made me think of new ways to use up egg yolks and create new recipes. Before we go to todays recipe, I would like to mention a couple existing recipes that use egg yolks. My creamy homemade Lemon Curd and Blood Orange Curd; you can then use the Lemon Curd for this heavenly Lemon Cheesecake with Meringue Cloud; or you can make the Ultimate Chocolate Cheesecake or the New York Style Cheesecake which both require two egg yolks; or you can make any of these desserts which require from two to four egg yolks. Which one of the desserts would you choose? The Creamy Creme Brulee, the Cherry and Vanilla Layered Pudding or the Apple-Cranberry Dessert with Vanilla Pudding?

Usually​ when I make a pudding I just make it the regular or the traditional way into some glass dessert bowls. This is a great way to serve pudding and you can then also top it up with anything you want if you want. When it comes to this recipe you can also do that and just leave the gelatin out then as we need it only for the purpose of the pudding to keep its shape. If you adjust the recipe in this way then I would say you would have about four puddings with this recipe. Obviously depending on how big or small you like to keep them :) However, I wanted to try something different and see if it works and still tastes good. That is how I got the idea of making the traditional pudding and allowing it to set, with some added gelatin, in a silicone mold. Even with the little amount of gelatin the puddings set nicely and kept their shape after I transferred them into the serving plates. When it comes to the taste, it was absolutely same as with making the pudding without the gelatin. The only difference is the structure or the consistency of the pudding, which is not as creamy as when you leave the gelatin out, but it is there to keep the shape and the pudding is still very creamy :) 

The ​way you decorate this dessert is really up to you, but I would suggest something fruity to go along to give some freshness on the side of the creaminess of the pudding. I chose to go simple and just add some strawberries and edible flowers from our garden on the side. However, I think a berry coulis (just learned how to spell this word :D thank god for google :D) would also greatly match this dessert.

If you have any great recipes or suggestions on how to use up leftover egg yolks please send them my way, I would be super thankful for that :)


Also I would love to hear your thoughts on this recipe, please write me a couple of lines in the comment section below :)




Step by Step Video


Vanilla Pudding Desserts

A simple vanilla pudding brought to a next level


  • 3 egg yolks

  • 30g sugar

  • 30g flour

  • 1 tsp vanilla paste/extract

  • 400ml milk

  • 2-3 gelatin leafs


  1. Mix egg yolks and sugar in a medium bowl with a whisk until well combined.

  2. Add about half of the flour and mix well. Then add the rest of the flour and mix until you have a smooth texture.

  3. Soak the gelatin in some cold water.

  4. In a small pot, heat the milk until it starts to steam. Remove from heat and add to the egg mixture slowly while whisking continuously with the whisk. Transfer the pudding mix into the pot and heat over medium heat while continuously whisking until the pudding starts to thicken (this can take 5-10 minutes). Once thickened remove from heat.

  5. Strain the water from the gelatin and whisk into the pudding until fully dissolved.

  6. Pour the hot pudding into silicone molds to make shaped puddings. Allow to cool in room temperature until cool to touch and then chill further in the freezer for about two hours or in the fridge for about four to five hours.

  7. If you chilled the desserts in the freezer, remove them to room temperature about thirty minutes before serving so they have time to defrost.


TIP. If you don´t want to use gelatin you can substitute it for agar agar or fish gelatin. Also you can leave the gelatin out completely and serve the pudding in serving glasses. In this case you also want to cool the pudding first at room temperature and then in the fridge for four to five hours.

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