Homemade Vanilla Pudding

Homemade Vanilla Pudding is a classic dessert that simply doesn’t get the love that it deserves. So, often we reach for chocolate or caramel or peanut butter to satisfy a sweet craving, but I’ve come to appreciate the awesomeness of a great vanilla dessert.

Vanilla does not equal boring, my friends.

Vanilla Pudding

This is an old-fashioned Betty Crocker recipe that I tried years ago straight out of the red and white checkered cookbook that I was gifted when I first married. You just can’t go wrong with the classics.

Pudding is such a simple dessert and I grew up making pudding with the handy boxes of instant pudding that you can buy at every grocery store. Just add milk and you’ll have a tasty dessert waiting in the fridge.

That said, homemade pudding? It’s a whole new ballgame these days. There is nothing store-bought that compares to it.

And I’m happy as can be to tell you that it takes just a few minutes to stir up a pan of homemade pudding and it’s every bit as tasty when served warm or cold. If you’re in a hurry? There’s no mandatory chill time while it firms up.

So, technically? Homemade can be faster AND tastier than a box of “instant” pudding!

Pudding Ingredients

• sugar
• cornstarch
• kosher salt
• milk
• egg yolks
• butter
• vanilla extract

How to Make Vanilla Pudding

1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Continue boiling, while whisking constantly for 1 minute. Remove from the heat.
2. Lightly whisk the egg yolks in a glass measuring cup and then slowly drizzle half of the hot milk mixture into the egg yolks while whisking constantly.
3. Add the egg mixture to the saucepan. Return to a boil while whisking constantly for 1 more minute; remove from heat. Stir in butter and vanilla.
4. Pour the pudding into a serving dish or individual dessert dishes. Cover (place saran wrap directly on the surface of the pudding to prevent a film from forming) and refrigerate for about 1 hour or until chilled. Store covered in the refrigerator until ready to serve.

Note that the vanilla is added at the end of the cooking process, after it is removed from the heat. Vanilla’s taste and aroma can be diminished by strong heat, so adding it at the end makes the most of vanilla’s terrific flavor.

If you want to dress up the pudding to make it extra special, a bit of vanilla paste or a partial vanilla bean will add not just a pretty appearance but a stronger flavor too.

I like to top the pudding with whipped cream just before serving. It’s optional, but it makes it even more fun to eat!

Vanilla Desserts

Homemade Vanilla Ice Cream is another dessert that never goes out of style. Freshly churned ice cream is the quintessential summer treat.

Creamy cheesecake filled with flecks of vanilla bean on a barely sweetened crust, these miniature Vanilla Bean Cheesecakes make me so happy.

Vanilla pairs beautifully with cinnamon in these buttery sweet Cinnamon Toast Cake Bites. And this Vanilla Cream Pie from Preppy Kitchen? It’s a show stopper.

Classic Creme Brulee is made from just four ingredients, heavy cream, egg yolks, sugar, and vanilla; resulting in a rich custard topped with a layer of hard caramel. I don’t know anyone who can resist a dish of creme brulee, do you?

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Vanilla Pudding

Homemade Vanilla Pudding is a classic dessert that simply doesn't get the love that it deserves.

Vanilla does not equal boring, my friends.

Course Dessert

Cuisine American

Cook Time 10 minutes

Total Time 10 minutes

Servings 6 (½) cup servings

Calories 238kcal

Ingredients

• ½ cup sugar
• 3 tablespoons cornstarch
• ¼ teaspoon kosher salt
• 3 cups milk
• 3 large egg yolks slightly beaten
• 3 tablespoons butter softened
• 1 tablespoon vanilla extract

Instructions

• In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Continue boiling, while whisking constantly for 1 minute. Remove from the heat.
• Lightly whisk the egg yolks in a glass measuring cup and then slowly drizzle half of the hot milk mixture into the egg yolks while whisking constantly.
• Add the egg mixture to the saucepan. Return to a boil while whisking constantly for 1 more minute; remove from heat. Stir in butter and vanilla.
• Pour the pudding into a serving dish or individual dessert dishes. Cover (place saran wrap directly on the surface of the pudding to prevent a film from forming) and refrigerate for about 1 hour or until chilled. Store covered in the refrigerator until ready to serve.

Nutrition

Calories: 238kcal | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 193mg | Potassium: 198mg | Fiber: 1g | Sugar: 23g | Vitamin A: 502IU | Calcium: 164mg | Iron: 1mg

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