Homemade Vanilla Pudding

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Homemade is just so much better, friends.  

Once you try homemade pudding, it makes the stuff in boxes much less appealing.  Thick, rich, and creamy and loaded with vanilla flavor, this homemade vanilla pudding will change the way you think of this creamy dessert.

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 delicious options.

And it will change your entire life if you add some Lemon Extract or Maple Extract to this pudding at the end to make your own Lemon Pudding or Maple Pudding!  Add it 1/2 tsp. at a time and keep tasting until it’s perfection.

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.

Stir occasionally as it cools to prevent a skin from forming on the top.  Pour into a large dish or single serve dishes, cover, 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.

Homemade Vanilla Pudding

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Thick, rich, and creamy and loaded with vanilla flavor, this homemade vanilla pudding will change the way you think of this creamy dessert.

Alison: That Which Nourishes

Serves: 4-6 servings

Grocery List

• 3 c. milk
• 1 T. vanilla
• ¾ sugar
• 4 T. cornstarch
• 1 pinch salt
• 6 egg yolks
• 2 T. butter

Here's how...

1. Heat 3 c. milk and 1 T. vanilla in a heavy pot over medium heat.
2. In a separate mixing bowl combine the following: sugar, cornstarch, salt,
3. Add in the egg yolks and stir to combine.
4. When the milk is just starting to simmer, add a cup to the sugar mixture, stirring constantly, to temper the eggs.
5. 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.
6. Remove from heat and stir in 2 T. butter.
7. Stir occasionally as it cools to prevent a skin from forming on the top. Refrigerate.

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