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High Protein Vanilla Bean Pudding - Creamy, Simple, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups unsweetened milk of choice (dairy or non-dairy; whole milk or soy milk give the creamiest result)
  • 1 cup plain Greek yogurt (2% or whole for extra creaminess)
  • 2 scoops vanilla or unflavored whey or plant-based protein powder (about 50–60 g total)
  • 3 tablespoons cornstarch (or 2 tablespoons cornstarch + 1 tablespoon instant clear gelatin for extra set)
  • 3–4 tablespoons maple syrup, honey, or granulated sweetener of choice, to taste
  • 1–2 teaspoons vanilla bean paste (or seeds from 1 vanilla bean; or 2 teaspoons pure vanilla extract)
  • Pinch of fine sea salt
  • Optional: 1 tablespoon unsalted butter or 2 tablespoons coconut cream for a richer finish
  • Optional toppings: fresh berries, toasted almonds, cacao nibs, shaved dark chocolate, or a dusting of cinnamon

Method
 

  1. Whisk the dry base: In a medium saucepan (off heat), whisk cornstarch, protein powder, and salt until no lumps remain. This helps the starch and protein disperse evenly.
  2. Add the liquid: Slowly pour in the milk, whisking constantly to form a smooth mixture. Make sure there are no dry pockets at the bottom.
  3. Sweeten and flavor: Whisk in the maple syrup or sweetener and the vanilla bean paste (or seeds/extract). Start with the lower amount of sweetener; you can adjust later.
  4. Cook until thick: Place the pan over medium heat. Cook, whisking often at first and constantly as it warms, until the mixture comes to a gentle bubble and thickens, 5–8 minutes. It should coat the back of a spoon.
  5. Remove from heat and enrich: Take the pan off the heat. If using butter or coconut cream, whisk it in until glossy. This step adds body and a more custard-like finish.
  6. Temper in the yogurt: Let the pudding cool for 3–5 minutes so it’s hot but not steaming. Whisk in the Greek yogurt until fully smooth. This keeps the yogurt from curdling and preserves its protein.
  7. Taste and adjust: Check sweetness and vanilla. Add another splash of vanilla or a touch more sweetener if needed. If it’s too thick, whisk in a tablespoon or two of milk.
  8. Strain for silkiness (optional): For an ultra-smooth texture, pass the pudding through a fine-mesh sieve into a bowl or large measuring cup.
  9. Portion and chill: Divide into 4–6 ramekins or jars. Press a small piece of parchment or plastic wrap directly onto the surface to prevent a skin. Chill at least 2 hours, or until set.
  10. Serve: Top with berries, nuts, or a sprinkle of dark chocolate. Enjoy cold.