Vanilla creamy pudding / Budyń

Holidays are over. At least for us. It was a hard week. I was trying to get back into everyday routine and Irish weather. Because the best part of our holidays was the weather! (yes, the wedding was nice too, but the weather!) The temperature in Poland was around 25-27°C.
It feels like it has been ages when I wrote here last time.
We brought more cookbooks from Poland, big pan, and waffle maker.
But I still feel lazy and there are so many things I should do…
So here comes something simple. Budyń, Italian budino, creamy, milky pudding. Traditionally you make it from a store-bought powder 😉 But sometimes it’s good to try to make it from the scratch. It’s not complicated. It’s delicious both hot or cold. This is a basic vanilla version, but you can make every possible flavor.
So if after the 15-km walk you long for some comfort dessert, budyń will be a good solution. You can decorate it with fruit juice, fruits, nuts, chocolate.

Vanilla creamy pudding / Budyn

  • Servings: 3 small portions
  • Difficulty: easy
  • Print

Recipe from Moje wypieki


  • 2 cups milk
  • 1 Tbsp butter
  • 3 Tbsp vanilla sugar
  • 1/2 vanilla pod
  • 2 Tbsp potato starch
  • 2 egg yolks


Bring 1 1/2 cup of milk, butter, vanilla sugar and scraped vanilla seeds to a boil.

Mix the remaining milk with egg yolks and potato starch until smooth. Add it into the boiling milk and lower the heat.

Boil another minute or until the mixture thickens. Pour it into glass bowls. Decorate it with chocolate, chopped nuts, or fruits.

If you discover that your pudding has lumps just blend it or strain it through a sieve. You can just ignore it, as it tastes good.

You can serve it either warm or cold.

Today during our windy walk.

Sandymount, Dublin