It’s just better, friends. Once you try homemade pudding, it makes the stuff in boxes much less appealing.
It is a perfect way to use up that milk in the fridge. It’s good warm or cold. It’s comfort food and well worth ten minutes of your day. I promise. I love vanilla, so this makes me happy. I also love homemade chocolate pudding. You have options.
Heat 3 c. milk and 1 T. vanilla in a heavy pot over medium heat.
In a separate mixing bowl combine the following:
3/4 c. sugar,
4 T. cornstarch,
and a pinch of salt.
Add in 6 egg yolks.
When the milk is just starting to simmer, add a cup to the sugar mixture, stirring constantly, to temper the eggs.
Add that whole mixture back to the pot whisking constantly and cook until it bubbles and thickens. Do NOT stop whisking, Pudding burns easily to the bottom so just stand there and whisk until it’s thick.
Remove from heat and stir in 2 T. butter.
Pour into a large dish or single serve dishes and let cool in the fridge. Serve with bananas and vanilla wafers, or whipped cream as parfaits, or use in a Strawberry Trifle. So many options. So much goodness.
Vanilla Pudding Grocery List:
3 c. milk
1 T. vanilla
4 T. cornstarch
1 pinch salt
6 egg yolks
2 T. butter