Homemade Vanilla Pudding
With hardly ten minutes of hands on time, you can have a homemade vanilla puddling that blows store bought pudding out of the water!
Recipe Tips
What would really elevate this homemade vanilla pudding is using homemade vanilla extract. I have a blog post as well as a YouTube video on how to make this!
If you are purchasing your milk from a grocery store, I recommend using half and half in this recipe. I get my milk from a local dairy farm and it is, therefore, full fat. Even the “full fat” milk from the grocery store isn’t really full fat. A lot of the fat content is removed in processing. It will be fine if that’s all you have, your pudding just may not end up quite as thick in the end.
Homemade Vanilla Pudding
With hardly ten minutes of hands on time, you can have a homemade vanilla puddling that blows store bought out of the water!
Equipment
- Sauce pan
- whisk
- Medium bowl
- Plastic wrap
Ingredients
- 2 cups milk or half and half
- 2 tbs cornstarch
- 1 cup sugar
- 2 eggs
- 1 tbs butter
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
- Start by combining the sugar, cornstarch and milk in a saucepan.
- Bring to a boil and allow to boil for one minute. Turn off heat.
- In a separate bowl, beat two eggs.
- VERY slowly whisk a small amount of the hot milk mixture into the eggs. Do not try to do this quickly or you will scramble the eggs!
- When about half the milk mixture has been whisked into the eggs, reverse the process and very slowly whisk the eggs into the original milk mixture remaining in the saucepan. Again, do this slowly while whisking continuously.
- When it has all been combined, return to a boil and allow it to boil for two minutes, Stir continuously to keep it from sticking and burning.
- After the two minutes, turn off the heat.
- Mix in the butter, salt, and vanilla.
- Pour the pudding into a medium sized bowl and cover it with plastic wrap. Press the plastic wrap against the top of the pudding so that it is directly against it, This will keep the pudding from developing a film.
- Let it cool at room temperature for one hour.
- After that, store it in the fridge. It will have set up well after about four hours and will continue to do so the longer you leave it in the fridge. I'd recommend over night for best results.