Classic Vanilla Pudding - Vanilla Pudding from Scratch
Classic Vanilla Pudding is a recipe that everyone should master. The process is fast and easy, and the result is smooth, velvety, creamy, delicious dessert.
Servings: 4 people
- 1/2 cup sugar
- 3 Tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 2 egg yolks
- 1 Tablespoon butter
- 2 teaspoons vanilla
In a 2-quart saucepan, mix sugar, cornstarch and salt.
Whisk together milk and egg yolks in a separate bowl.
Slowly add milk mixture to the dry mixture while whisking.
Heat the mixture over medium heat; add the butter so it melts as the mixture warms up.
Bring to full boil for 1 minute, or until thickened, whisking constantly.
Remove from heat; stir in vanilla.
Optional: press pudding through sieve to remove lumps.
Cool slightly; push a piece of plastic wrap or wax paper against the pudding. Eat warm or chill in the refrigerator before serving. Optional: top with sliced bananas and vanilla wafers.
- Use granulated sugar not powdered sugar.
- I highly recommend using either whole or 2% milk for a thick pudding texture.
- If your pudding has lumps, feel free to push through a sieve to make smooth. (A few lumps never killed anyone).
- To easily separate egg yolks from the whites, crack the egg in half, and use the egg shell to separate. Over a bowl, pour the yolk from one half shell to the other and the whites will seep out on their own into the bowl. Save the white for an omelet or try your hand at homemade angel food cake.
- Homemade pudding tends to form a skin on top. To prevent this, press a piece of plastic wrap or waxed paper against the pudding before chilling in the refrigerator.
- Try Homemade Chocolate Pudding, too!
Calories: 254kcal | Carbohydrates: 37g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 117mg | Sodium: 155mg | Potassium: 171mg | Sugar: 31g | Vitamin A: 415IU | Calcium: 149mg | Iron: 1mg