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1 year ago
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Orgo-Life the new way to the future Advertising by AdpathwayThis vanilla pudding recipe is a quick and creamy homemade dessert with just a handful of ingredients
- Flavor: This recipe is creamy and sweet with a light vanilla flavor.
- Skill level: So simple! Just mix, whisk, and cook.
- Flavor booster: Cut a slit along a pod of vanilla and scrape the seeds to add extra vanilla flavor.
- Prep ahead: Make the pudding ahead of time! It chills nicely in the fridge and it tastes even better after a few hours.
- Serving suggestions: Top with whipped cream, fresh berries, or a sprinkle of cinnamon or chocolate shavings. It’s also amazing as a topper, sauce, or cake layer filling.
Ingredient Tips
- Milk: I use whole milk but any type (including non-dairy) should work just fine.
- Cornstarch: Cornstarch thickens the pudding.
- Sugar: Use granulated sugar.
- Vanilla: Vanilla beans or vanilla bean paste can be used instead of vanilla extract. If using beans, slice them open and scrape out the seeds.
Variations: Keep this foundation recipe on hand and change the flavor by adding other extracts like banana, lemon, orange, coconut, or maple.
Storing Homemade Pudding
Keep leftover vanilla pudding in the refrigerator for up to 3 days covered with a piece of plastic wrap on the surface of the pudding to keep a skin from forming on the top.
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Vanilla Pudding
This creamy homemade vanilla pudding is made with cornstarch, milk, and sugar, then finished with butter and vanilla for a rich flavor.
Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes
- ▢ ⅓ cup cornstarch
- ▢ ⅓ cup sugar
- ▢ ⅛ teaspoon salt
- ▢ 3 cups milk
- ▢ 1 tablespoon butter
- ▢ 1 ½ teaspoons vanilla extract
In a medium saucepan, combine cornstarch, sugar, and salt. Gradually whisk in the milk.
Turn the heat on to medium and continually whisk the mixture until it comes to a boil and thickens, about 10 minutes. Let it boil for 1 minute while whisking.
Remove from the heat and stir in butter and vanilla.
Store leftovers in an airtight container in the fridge for up to 3 days. For best results, place plastic wrap directly on the surface before sealing with the container lid to prevent skin from forming.
Serving: 0.5cup | Calories: 140 | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 110mg | Potassium: 190mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 290IU | Calcium: 150mg | Iron: 0.04mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Snack
Cuisine American
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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