Homemade Vanilla Pudding
Jenny Rosenstrach
Photo by Bobbi Lin
- Serves
- 4
- Prep Time
- 1 Hour 5 Minutes
- Cook Time
- 10 Minutes
I discovered this vanilla pudding because it's the type of recipe where you always have all the ingredients you need: butter, eggs, sugar, cornstarch, organic milk for creaminess, and vanilla. The best thing about this snack—aside from how easy it is to make—is choosing the toppings. My favorite: a tropical fruit mixture. Depending on the time of year, I'll do anything from mangoes or apricots to blueberries and peaches. You can also use this recipe to make a super-simple frozen dessert: icebox pudding cake. All you need is vanilla pudding, pound cake, heavy whipping cream, and your favorite toppings.
Ingredients
- 1/2 cup sugar
- 3 tablespoon cornstarch
- 2 cup organic dairy milk (2% or whole)
- 2 egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 pinch salt
- Optional toppings: chopped tropical fruit; toasted coconut and blueberries; shaved dark chocolate; fresh bananas and crushed Nilla Wafers
Featured Video
Homemade Vanilla Pudding
Directions
- Step 1
Whisk together the sugar, cornstarch, and salt in a saucepan.
- Step 2
Pour 1/4 cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks.
- Step 3
Cook the pudding mixture over low heat, stirring with a wooden spoon until thickened, about 10 minutes. Do not allow it to boil.
- Step 4
Remove from heat and stir in the butter and vanilla. Scrape the pudding into four individual bowls. (Unless making pudding cake; in that case, just scrape into a bowl.)
- Step 5
Cover each bowl with plastic wrap, pressing the surfaces to make an airtight seal. Refrigerate until well chilled, about 1 hour.