Homemade Vanilla Pudding
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
Homemade Vanilla Pudding
Description
The recipe for Homemade Vanilla Pudding starts by blending cornstarch with a portion of milk to form a slurry. Meanwhile, the rest of the milk is heated with sugar and salt until steaming but not boiling. Egg yolks are tempered with hot milk slowly then combined back with the pot along with the cornstarch mixture. The blend simmers with continuous whisking until thickened into a smooth custard.
This pudding is flavored with butter and pure vanilla extract after cooking, imparting richness and a classic vanilla aroma. The texture is silky and creamy without lumps, achieved by careful stirring and gradual temperature increase. Cooling with plastic wrap on the surface prevents a pudding skin, maintaining a tender top.
The pudding can be poured into individual cups for single servings or used as a base for other desserts. It suits serving warm straight after cooking or chilled for several hours in the fridge to set further. The natural vanilla and smooth texture make it versatile for various dessert preferences.
Ingredients
- 3 cups milk divided, whole
- 3 tablespoons cornstarch
- Pinch salt
- ¾ cup sugar
- 3 egg yolk
- 1 tablespoon butter
- 1 teaspoon vanilla extract pure
Instructions
- In a small bowl, whisk together ¼ cup of the milk with the cornstarch. Set aside.
- In a medium saucepan, whisk together the remaining milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming; do not let it boil.
- While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, slowly stream ½ cup of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened.
- Remove from the heat and whisk in the butter and vanilla.
- Pour into individual serving dishes. Top each with a layer of plastic wrap touching the top of the pudding to prevent a skin from forming and serve warm or allow to chill for several hours before serving.
User Reviews
Overall Rating
4.5
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