For most of us, Vanilla Pudding comes ready made in little plastic tubs or if we feel like “making” it we get the powder in a box and mix it with milk. What if I told you that Homemade Vanilla Pudding was almost as easy as the boxed stuff and tastes sooooooooooo much better?
The three hardest parts of making Vanilla Pudding from scratch are:
- separating the eggs
- scalding the milk
- waiting the 1 hour chill time
The good news is the recipe won’t be ruined if you get a little white in the yolks, and it doesn’t matter if you break those. All scalding milk means is bringing it almost to a boil.
I can’t help with the hour+ chill time. Trying to do anything knowing that creamy goodness is in the fridge is tough.
Homemade Vanilla Pudding
- 1 ¾ cup milk
- 2 large egg yolks use the white for another recipe
- ¼ cup milk
- 2 teaspoons vanilla
- ¼ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- In a medium saucepan, scald 1 3/4 cup milk (heat over medium heat until bubbles start to form, just before it boils, about 180° F (80° Celsius).
- While milk is heating, beat the egg yolks in a medium bowl. Add 1/4 milk and vanilla, mix until smooth.
- In a small bowl, combine sugar, cornstarch and salt. Add to milk/egg mixture and beat with a fork or whisk to remove all lumps.
- When the milk is scalded, slowly add the milk/egg mixture stirring constantly.
- Cook for 3 minutes, stirring constantly, until mixture is thick. Turn heat to simmer and cook 10 more minutes, stirring occasionally.
- Put into serving bowl(s) and cover with plastic. Chill at least 1 hour before serving.
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Until next time, happy eating!