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Homemade Vanilla Pudding
Rich and creamy Homemade Vanilla Pudding made with only a handful of ingredients and 20 minutes of your time. Skip the boxed pudding, nothing beats homemade!
Heat Milk - In a medium saucepan heat the milk until it starts to bubble, over medium heat. Make sure to stir occasionally so that it doesn't burn on the bottom, and watch it so that it doesn't boil over.
Combine Dry Ingredients - In a bowl, combine the cornstarch, sugar and salt. Add to the hot milk, a little at a time, stirring continuously to dissolve.
Add Wet Ingredients - In another bowl beat the egg and gradually stir a couple ladles of the hot milk mixture into the egg (this is called tempering), then pour this mixture back into the saucepan. Continue to boil and stir for another minute, then remove from heat. Stir in the butter and vanilla extract until the butter has melted and the pudding is smooth.
Chill and Serve - Pour the pudding into dessert dishes, cover with plastic wrap and refrigerate until chilled before serving.
- Store leftover vanilla pudding covered in the refrigerator, it will last for up to 7 days! Perfect to reuse for parfaits or snacks during the week.
- Serve with fresh berries or whipped cream.
Calories: 232kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 144mg | Potassium: 178mg | Sugar: 23g | Vitamin A: 440IU | Calcium: 145mg | Iron: 0.2mg