Homemade Vanilla Pudding
User Reviews
4.4
Homemade Vanilla Pudding
Description
This recipe prepares vanilla pudding by gently heating milk to near boiling, then slowly incorporating a mixture of cornstarch, sugar, and salt. Combining these thickens the liquid without lumps. A beaten egg is tempered with hot milk mixture before returning to the pan, which enriches the pudding and helps with smooth consistency. Butter is stirred in at the end to add creaminess, and vanilla extract imparts the classic flavor.
The pudding is cooked just long enough to thicken and is then chilled, allowing it to set with a dense but soft texture. The gradual heating and careful stirring prevent burning and curdling, ensuring a silky finish. This classic dessert can be served on its own or used as a base in parfaits and other layered desserts.
Enjoy chilled pudding plain or topped with fresh berries or whipped cream, offering a simple but satisfying dessert that showcases well-balanced vanilla sweetness and creamy texture.
Leftovers can be refrigerated covered for up to a week, making it convenient for preparing in advance or using in other recipes throughout the week.
Ingredients
- 2 cups milk
- 2 tablespoon cornstarch
- ⅓ cup sugar
- ⅛ teaspoon salt
- 1 large egg
- 2 tablespoon butter
- 1 tablespoon vanilla extract
Instructions
- 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.
Notes
- Store leftover pudding covered in the refrigerator for up to 7 days.
- Use pudding as a base for parfaits or snacks during the week.
- Serve with fresh berries or whipped cream to complement the smooth vanilla flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 232kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 73mg | 24% |
| Sodium | 144mg | 6% |
| Potassium | 178mg | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 440IU | 9% |
| Calcium | 145mg | 15% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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