Nutella Pudding

Bonjour à toutes et à tous. I hope this blog post finds you and your loved ones healthy.

I have embarked upon the journey of utilizing online grocery shopping. Six weeks ago there were a lot of shortages, and I had to make on the spot decisions on a few items. You know that moment when the shopper puts in the chat, “this item is out but they have a larger version, would you like that?” “Well YES!” I’ll take the larger version. How large could this larger version be you ask? SIXTY-FOUR ounces! 64!! Now if we were talking about milk, a few bowls of cereal later it would be gone. Nope, we are talking about half and half. I use half and half for my morning tea. I use a little less than a half of a teaspoon and it takes me weeks to finish a pint of it. What am I going to do with 64 ounces of half and half!?! Just for comedic purposes, that’s 384 teaspoons.

Welcome to the journey of how I use up 64 ounces of half and half! A few days ago, I used it in Clafoutis. Next, it may wind up in a sunshine corn soup that is on the horizon.

Let’s start with Nutella Pudding. I’ve made this several times since my original mention of it and I’ve tweaked the recipe in several different ways.

First, you guessed it all 2 1/2 cups of milk are now going to be substituted with half and half! Now if you’re not like me, and you have whole, low fat, or nearly non fat milk – use that!

Next, I used 1/2 cup of nutella and not the entire cup because let’s face it, nutella isn’t inexpensive! Nutella has a lot of flavor so you’re not skimping too much here by only using a half a cup.

After that, I’ve added 1 teaspoon of vanilla extract after the pudding comes to a boil. I have also used Frangelico – hazelnut liqueur – oh SO GOOD.

Now is the time to pull out all those Oui glass jars you’ve been saving or your darling Weck Tulip jars, or your La Fermière terracotta pots for the vessels to serve these puddings in. Ok, yes I have a thing for little jars. Also, rumor has it La Fermière is coming to Southern California. I cannot wait! Be still my I love all things French heart.

Nutella Pudding


  • 2½ cups milk, divided (half and half, whole milk, 2%, 1% your choice!)
  • 1 cup Nutella (or 1/2 cup)
  • ½ teaspoon salt
  • 3½ tablespoons cornstarch
  • 1 tsp vanilla extract or Frangelico

Whipped Cream

  • 1 pint heavy whipping cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla (Frangelico would be a good option here, too)


Mix ½ cup milk (or half and half, whole milk, 2% your choice, it’s your world!) and the cornstarch until no lumps remain, set aside.

In a medium-sized pot over medium heat, add 2 cups milk, salt, and Nutella. Stir with a whisk until the Nutella has melted. Add the milk/cornstarch mixture. Bring to a boil, then add in vanilla extract or Frangelico, while occasionally whisking then turn to simmer and whisk for 1 minute until thickened. *Be patient here, you’re going to see it become thicker and you don’t want to stop too early either, otherwise it won’t thicken enough during refrigeration.

Pour into cups and cool completely in the refrigerator. My suggestion is to put saran wrap directly on top of the pudding or the dreaded skin will form.

To make the whipped cream, chill the bowl of a stand alone mixer and whisk attachment in freezer for 10 minutes. Add heavy whipping cream, sugar and vanilla or Frangelico to the bowl and whisk on high-speed until peaks start to form (about 1-2 minutes). The peaks should stand on their own when you take out the whisk.

Add some whipped cream to each one and serve!

I hope you enjoy this one. It is incredibly rich and delicious!

Bon appétit!

2 thoughts on “Nutella Pudding

  1. Nutella is just so addictive! I grew up wih it; hard to exercise restraint, that’s why I never pick up the large jars… I recently came across a recipe for Nutella Babka that I may just have to try.


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